Pumpkin Skillet Biscuits

Pumpkin Skillet Biscuits take only 10 minutes to assemble, and can be on your table in under a half hour. The skillet makes the bottoms browned and crispy. Fall baking perfection!

I love a good biscuit. Try these The Best Butter Biscuits, The Best Buttermilk Biscuits and Maple Cornmeal Biscuits.

Pumpkin Skillet Biscuits

I grew a bunch of little sugar pumpkins this fall and have loved throwing a few in the crock pot to cook and use (full instructions on how to cook pumpkin in a slow cooker here). I’ve been keeping a jar of pumpkin purée in the fridge and using it whenever I find a place. I love pumpkin because it’s sweet, full of fiber, and a pretty easy vegetable to hide or incorporate into everyday dishes. Plus the color! These light orange biscuits were just pretty.

I love cooking biscuits in a skillet. You add a little butter to the skillet before baking, and it makes the bottom of the biscuits brown and crispy. The bottom is my very favorite part.

Can I make this recipe without a cast iron skillet?

If you don’t have a cast iron skillet you can place the cut biscuit dough on a baking mat lined baking sheet, brush with butter, and then bake like a traditional biscuit. The baking time may be a bit shorter though, around 12 minutes.

Pumpkin Skillet Biscuits

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• Author: Melissa Griffiths-Bless this Mess
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 7-9 biscuits 1x

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Description

Pumpkin skillet biscuits take only 10 minutes to assemble, and can be on your table in under a half hour. The skillet makes the bottoms browned and crispy!

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Scale 1x2x3x

Ingredients

• 2 cups all purpose-flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons cold butter, cut into small pieces
• 1/3 cup buttermilk
• 3/4 cup canned pumpkin (or well strained fresh pumpkin)
• 3 tablespoons honey
• 3 tablespoons butter, melted

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Instructions

1. Preheat the oven to 400 degrees. Place a cast iron skillet (8-9 inch) in the oven to preheat while you make the dough.
2. In a medium mixing bowl add the flour, baking powder, and salt. Whisk to combine. Using a fork, pastry cutter, or your hands, work the butter into the flour mixture until the butter is the size of small peas. Chill the flour/butter mixture for 10 minutes.
3. In a small bowl whisk together the buttermilk, pumpkin, and honey until well combined. Add the wet mixture to the flour mixture and stir until just combined.
4. Place the dough on well floured surface and roll it to 3/4 an inch thick. Cut it into 7-9 biscuits (kind of depends on the size of your pan as well as your cutter), using a biscuit cutter or sharp knife.
5. Remove the hot skillet from the oven. Add one tablespoon of melted butter to the bottom and then add your cut biscuits. Brush the remaining 2 tablespoons of melted butter over the top of the dough. Put the skillet back in the oven and bake until the top of the biscuits is a light golden brown, about 15 minutes. Remove from the oven and serve hot right out of the skillet with honey and more butter. Because BUTTER!

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Notes

If you don’t have a cast iron skillet you can place the cut biscuit dough on a baking mat lined baking sheet, brush with butter, and then bake like a traditional biscuit. The baking time may be a bit shorter though, around 12 minutes.

• Category: Quick Bread
• Method: Oven
• Cuisine: American

Nutrition Information: YIELD: 9 SERVING SIZE: 1 Biscuit

Amount Per Serving: Calories: 124 Fat: 10.4g Cholesterol: 27.4mg Sodium: 142.1mg Carbohydrates: 8.7g Sugars: 6.5g Protein: 4g Vitamin A: 251µg Vitamin C: 9mg

Keywords: pumpkin biscuits recipe, easy homemade biscuits recipe, pumpkin side dish recipe

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