Pumpkin Biscuits + Honey Butter

Biscuits topped with honey are my favorite. They’re about as homey as mac and cheese and high school music. So take the fall remix of that love and bake it.

You’ll end up with these!

I ate two of these with dinner. One as an appetizer because I couldn’t resist waiting, and the other one during the meal. I really wanted to have a third for dessert, but I couldn’t go crazy, right? Even though these biscuits made me go crazy in the “AH! I just want another one” way.

These go really good with spicy black bean soup, or chili. Or even with coffee, comfy clothes and Law and Order. They go with everything, like my new tall clogs.

Elliot wishes he was a little bit taller. See how he’s looking wistfully out the window wishing he could try a biscuit even before they’re baked? Aw shucks, Elliot.

And see down there? You can get a glimpse of the new apartment. White-ish walls are happening, and built-in bookshelves that I heart. But mostly look at those biscuits! They are tasty and easy peasy.

Pumpkin Biscuits {makes 11 or 12 biscuits}
Recipe from Cooking Light via MyRecipes


  • 2 cups all-purpose flour (can substitute 1 cup as wheat flour)
  • 3 T dark brown sugar (or whatever sugar you have on hand)
  • 2 t baking powder
  • 1 t cinnamon
  • 1/2 t baking soda
  • 1/2 t salt
  • 1/4 t ground nutmeg
  • 1/4 cup (1/2 stick) chilled butter
  • 3/4 cup fat-free buttermilk*
  • 1/2 cup canned pumpkin
  • cooking spray

* Make 3/4 cup fat-free buttermilk by putting 2 teaspoons lemon juice in the bottom of a 1 cup measuring cup and filling up to the 3/4 cup line with skim milk. Set aside until time to mix it in.


  1. Place butter in the freezer to chill. Preheat oven to 450ºF. Line two baking sheets with parchment paper.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Whisk dry ingredients together: flour, brown sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Grate butter into dry ingredients using the large hole side on a box grater. Toss with dry ingredients.
  3. In another bowl, whisk together buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2 inch biscuit cutter.
  4. Place the biscuits on the prepared baking sheets. Bake for 9-11 minutes or until golden. Serve warm with honey butter.

More honey butter, honey?

Honey Butter


  • 1/4 cup butter, softened*
  • 3-4 T honey (sweeten to taste)

* Did you forget to get your butter out of the fridge, like I did? Simply microwave the butter for 20 seconds, at 10 second intervals.


  1. Beat butter and honey together with a mixer at medium speed until well blended.
  2. Spread on a pumpkin biscuit.

Oh Elliot, you’re just asking me for a biscuit with your eyes. I just know it.

7 thoughts on “Pumpkin Biscuits + Honey Butter”

  1. These are killing me, they look and sound SO good! They would be amazing with soup! Do you think they’d be okay with something sweeter, too? I’m thinking ice cream and caramel sauce, shortcake style?

  2. Beckie! Using these as an autumn shortcake is the best idea ever! They’d be perfect for that. I’m so hungry for it now! You’re the best.

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