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Pumpkin Pie Biscuits. All the flavors of pumpkin pie folded into buttermilk biscuit dough: pumpkin, honey and spices.
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4.75 from 4 votes

Pumpkin Pie Biscuits

Pumpkin Pie Biscuits have all the flavor of pumpkin pie rolled into a tender flaky buttermilk biscuit.
Prep Time10 mins
Course: Breakfast
Cuisine: American South
Keyword: pumpkin pie biscuits


  • mixing bowl
  • measuring tools
  • Rolling Pin
  • biscuit cutter
  • baking sheet


  • 2 cups self-rising soft winter wheat flour (I prefer White Lily)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup unsalted butter cubed and chilled
  • 1/2 cup buttermilk
  • 1 cup canned pumpkin
  • 4 tablespoons honey
  • cooking oil or melted butter for brushing tops of biscuits


  • Add flour, cinnamon and ginger to a large bowl. Stir to mix.
  • Rub or cut in butter until mixture resembles coarse meal.
  • Whisk together buttermilk, pumpkin and honey. Add to flour and stir with a large spoon until dough is wet and sticky.
  • Turn onto a well floured surface. Sprinkle with flour. Gently work flour into dough with your hands, adding more flour as needed, until the dough is no longer stick and holds its shape.
  • Roll or pat out to 1/2 inches thick.
  • Along the long side, fold 1/3 of right side toward middle. Then, 1/3 of left side toward middle. Fold the dough in half from top to bottom and then bottom to top. Gently roll or pat our to 1 inch thick.
  • Dip 2 1/2 inch biscuit cutter in flour. Cut out biscuits with floured cutter by pressing straight down and don't twist.
  • Place biscuits 1/2 inches apart on a baking mat or greased cookie sheet. Brush tops with cooking oil or melted butter
  • Bake in a 450 degree preheated oven for 15 to 17 minutes or until tops are golden brown.
  • Serve warm with additional drizzles of honey or maple syrup.
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