Comments on: Pumpkin Biscuits

By: deb c

deb c — Sun, 30 Nov 2025 02:05:41 +0000

I’m not a big pumpkin fan but I absolutely love these biscuits! They are so moist and have such a nice gentle kiss of pumpkin flavor. I didn’t add any spices or herbs…just made them as the recipe was written, well, almost. Instead of using a biscuit cutter, I patted my dough out and used my bench scraper to create 9 big pieces. I put them in my hot & buttered 8″ square cast iron skillet because cast iron bakes the best biscuits. Perfection! Thanks for the great recipe!

By: Melissa Griffiths

Melissa Griffiths — Sat, 25 Oct 2025 15:52:05 +0000

In reply to David Rusterholz. Thank you for letting us know what worked!

By: David Rusterholz

David Rusterholz — Thu, 23 Oct 2025 20:36:32 +0000

Hi, I just made these today I didn’t have a 3 inch cookie cutter so I just rolled them into balls and put them into muffin tins (11). I wasn’t sure so I put the pan on the bottom rack of the oven, well browned but not black. Not quit as airy but I may need to add more butter. Other than that perfect and tasted great.

By: Agatha

Agatha — Wed, 15 Oct 2025 15:33:18 +0000

Looked at several pumpkin biscuit recipes, none of which was exactly what I was looking for. I was trying to use up a half can of pumpkin. Not too sweet. Perhaps some whole grains. Neither too little nor too much fat. Landed on this one as the closest. I used half whole wheat flour and half all purpose. A third cup of butter is about 85 grams. I had 81 and added a little coconut oil. I did not have pumpkin pie spice. Used a scant teaspoon of ground cardamom, 1/2 teaspoon of cinnamon and 1/2 teaspoon of allspice. I mixed the butter, coconut oil and dry ingredients in stand mixer w/paddle attachment for about 2 minutes. I’m not a fan of recipes where the dough comes out very soft and then you add in an unmeasured amount of flour while rolling out. So after gently adding the pumpkin I added heavy cream one tablespoon at a time. I stopped at 4 tablespoons, dumped the still slightly crumbly dough on a silicone mat, pressed it into a round then rolled to about 3/4″ thick. I made 9 2″ biscuits, 9 1″ biscuits and froze all but 4 of the 2″ biscuits for later use. I thought they turned out well. Baked the 2″ ones 15 minutes in a 400 degree oven.

By: PLynch

PLynch — Thu, 28 Nov 2024 22:38:18 +0000

Perfect for Thanksgiving! Made smaller biscuits (24 instead of 12) – delicious! I put flour and butter mixture in the refrigerator overnight- continued the recipe the next day using buttermilk in place of milk. Will definitely make again!

By: Nick

Nick — Thu, 28 Nov 2024 16:26:16 +0000

Impossible to get 12 of these from rolling dough to height of 1″, nevermind 1.5″. Potentially 6-7 but that’s it. Cutting down dough height to around 1/2″ yields 11-12.

By: Dave Pass

Dave Pass — Sun, 29 Oct 2023 02:59:33 +0000

Wish they were more pumpkin flavored, but they might not rise as much or be too moist with more pumpkin. Otherwise my family told me to save the recipe.