Cheesy Pumpkin Buttermilk Biscuits Recipe
Yields: 10 Biscuits
  • 2 cups All-Purpouse Flour
  • 2¼ cups Cake Flour
  • 2 teaspoons Kosher Salt
  • ⅛ teaspoon Cayenne pepper
  • ⅛ teaspoon Freshly ground black pepper
  • ¼ teaspoon Sugar
  • 1 Tablespoon Baking Powder
  • pinch of Baking Soda
  • ½ cup Shredded sharp cheddar cheese
  • 1 cup (2 sticks) unsalted butter, cubed, well chilled
  • ¾ cup Buttermilk
  • ½ cup Pumpkin puree or canned pumpkin
  • 2 Tableppons Buttermilk for brushing biscuits
  1. Preheat your oven to 400 degrees with the rack set in the center of the oven. Line a baking sheet with parchment paper, or silicone mat, and set aside.
  2. In a large bowl, use your hands to mix together the flours, salt, both peppers, sugar, baking powder, baking soda, and shredded cheddar.
  3. Add butter to flour mixture, and use your hands to mix just until medium pebble-size pieces form, being careful to not overmix. (Over mixing will result in a dense biscuit)
  4. Whisk together pumpkin and buttermilk.
  5. Add buttermilk pumpkin mixture and mix just until dough comes together.
  6. Turn dough out onto a lightly floured work surface. Flatten and shape dough to form a 2-inch-thick square. Lightly flour top of dough; fold in corners and repeat process to create layers.
  7. Using a 2-inch round biscuit cutter, cut out 10 biscuits, rerolling scraps when necessary.
  8. Place on the prepared baking sheet and brush the top of each biscuit with a thin layer of buttermilk.
  9. Transfer to your preheated oven and bake for 15 to 20 minutes , rotating baking sheet halfway through, until the tops are golden brown.
Recipe by Confectionalism at