• Prep Time: 30 minutes
  • Cooking Time: 17 minutes
  • Serves: 14

Pumpkin Pie Biscuits

  • Recipe Submitted by on

 Ingredients List

  • 2 cups Gold Medal self-rising flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 stick cold, unsalted butter 1/2 cup
  • 1/2 cup buttermilk
  • 1 cup Libby's canned pumpkin
  • 4 tbsp. honey
  • 2 tbsp. unsalted butter melted, divided use


Mix flour, cinnamon and ginger in a large bowl.
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Whisk buttermilk, pumpkin and honey in a mixing bowl.
Add pumpkin mixture to flour mixture and stir with a wooden spoon until dough is mixed.
Dough will be sticky.
Turn onto a very well-floured surface.
Sprinkle liberally with flour.
Work extra flour into dough with your fingers and hands, adding more flour as needed.
Work or knead the dough until the dough is no longer sticky.
Roll or pat out the dough to a one-inch thickness.
Cut biscuits with biscuit or cookie cutter that’s been dipped in flour.
Place biscuits an inch or two apart on a greased cookie sheet.
Brush tops with half of the melted butter.
Bake at 450° for 15 to 17 minutes or until tops are golden brown.
Remove from oven.
Brush with remaining melted butter.
Serve with butter and honey, if desired.

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