This Thanksgiving, get everyone in the kitchen to make these delicious Pumpkin Biscuits. They can be served sweet with a spiced honey butter or savory brushed with a garlic-sage brown butter! Try both and let us know which you prefer!


3 1/2 cup flour

1/2 cup packed brown sugar

5 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 cup + 2 tsp cold butter

1 1/2 cup pumpkin puree (any squash will do, I used puree made with honeynut, butternut and pumpkin)

2/3 cup buttermilk


In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.

Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.

Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.