It’s homecoming week at the high school where I teach, and for me, that means fall has officially arrived! Along with wearing crazy homecoming outfits to school (Do you know what grout day is??? I sure didn’t!), drinking hot chocolate huddled under a blanket for football games, and the vibrant colors of the changing leaves, I look forward to all the ways pumpkin can be used as an ingredient in recipes. These Pumpkin Biscuits with Maple Pecan Butter started out as an experiment (and a way to use up extra pumpkin from my Autumn Blend Party Dip recipe.) In the end, I think I may have found a new fall family favorite!
The Recipe
If you’ve read my post on Breakfast Biscuits, this recipe will look incredibly familiar. I added a little more flour, some pumpkin, pumpkin pie spice, and a nice spread…voila! Pumpkin Biscuits with Maple Pecan Butter were born. 🙂
The basic buttermilk biscuit ingredients become something special with the addition of pumpkin. It adds a depth of flavor that makes these worthy of a special breakfast, a side with warm soup, or an anytime snack with coffee.
The dough is mixed together using the biscuit method (dry ingredients mixed, butter cut into dry ingredients, wet ingredients mixed and added to dry ingredients). The dough is kneaded a few times to combine and patted out to 3/4 inch thickness before cutting into biscuits.
These lovelies are baked at 425º F for 14-16 minutes or until they begin to brown slightly. While the biscuits are baking, I beat together the Maple Pecan Butter ingredients. Super fast and super tasty!
The baking biscuits made my kitchen smell like a beautiful pumpkin pie! In fact, our son asked if that’s what I was making. I LOVE pumpkin pie, but these biscuits were VERY tasty! They are also a beautiful warm color!
If you love biscuits but would like to have something a little different, please consider trying my Pumpkin Biscuits with Maple Pecan Butter. These can be tossed together in less than 30 minutes, but it will look like you spent much longer. The sweet, nutty butter creates a nice balance with the pumpkin in the biscuits. Please let me know what you think about this recipe. I encourage you to follow me on Pinterest or follow my blog to be sure you don’t miss any upcoming recipes! 🙂
Pumpkin Biscuits with Maple Pecan Butter
Notes
Uneaten biscuits can be stored in a tightly sealed container for several days. Refrigerate Maple Pecan Butter.
Ingredients
Maple Pecan Butter
- 1/3 c. toasted pecan halves, chopped
- 1/2 c. soften butter
- 3 T. maple syrup
Pumpkin Biscuits
- 4 c. flour
- 1 t. salt
- 1 T. baking powder
- 1/2 t. baking soda
- 1/4 c. granulated sugar
- 1 1/2 t. pumpkin pie spice
- 1/2 c. cold butter
- 1 c. buttermilk
- 1 c. canned pumpkin puree
- 1 egg
Instructions
- Preheat oven to 425º F.
- In a small skillet, heat pecan halves over medium heat, stirring often, until the nuts are toasted. Be careful not to burn! Set aside to cook before chopping.
- In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, sugar and pumpkin pie spice.
- Cut in butter until mixture resembles coarse sand and butter is evenly distributed.
- In a small mixing bowl, combine buttermilk, pumpkin puree, and egg until evenly mixed.
- Add wet ingredients to dry ingredients, folding ingredients together they are combined.
- Dump mixture onto a lightly floured counter, kneading several times to form a cohesive dough.
- Pat dough into a circle 3/4 inch thick. Cut out biscuits.
- Place biscuits on an ungreased cookie sheet.
- Bake in a preheated oven for 14-16 minutes, or until biscuits begin to brown.
- While biscuits are baking, combine Maple Pecan Butter ingredients in a small bowl with a handmixer. Cover and refrigerate until biscuits are baked.
- Serve warm Pumpkin Biscuits with Maple Pecan Butter.
Wow! These are yummy! Like eating dessert!
So glad you liked them! 🙂