October = Pumpkin. I know that September actually ushers in the pumpkin spiced EVERYTHING, but I insist and hold off until the Autumnal month begins with O. I have standards.
I adore the pumpkin spice everything craze. That said, I don’t buy any of it. I used too. I loved the candles and the coffee and the scones and the muffins and the pie. But, sometime around 2009, I realized that the spice that other think is “pumpkin” is fake and a little bit gross. So, I make my own-ish. For coffee, I grate fresh nutmeg, throw in some vanilla, and add a dash of cinnamon. For pumpkin pie, pumpkin soup, and even pumpkin bagels- I wait until I get a fresh pie pumpkin, roast it, and use it like the gold that it is.
These biscuits were borne of the idea that you should have your biscuit and eat it too. Meaning, that when it’s pumpkin season, it should be pumpkin everything. And y’all, I hit it out of the park on this recipe. Make and bake and report back. They’re pumpkamazing!
- 2¼ cups self rising flour plus more for dusting
- ⅓ cup white sugar
- pinch of salt
- 5 tbsp. butter, divided
- ¼ cup cream cheese, room temperature
- ¾ tsp vanilla, divided
- ¼ cup fresh roasted pumpkin
- ¼ cup buttermilk
- ¼ cup greek yogurt
- 1 tsp ground cinnamon, divided
- ¼ tsp freshly ground nutmeg, divided
- ⅛ tsp ground cloves, divided
- 3 tbsp. muscovado sugar
- Preheat oven to 450.
- Mix flour, sugar, salt, ½ tsp. cinnamon, ⅛ tsp. nutmeg, 1/16 tsp cloves, and ½ tsp vanilla. in a bowl large enough to hold all the ingredients.
- Cube 4 tbsp. of butter then cut the butter and cream cheese into the flour mixture. I like to do this with my hands, but some use a pastry cutter. Either way, it should resemble crumbs and clump with you pick up and pinch a sample.
- Mix the pumpkin, buttermilk, and yogurt in a separate bowl. Stir the wet ingredients into the flour mixture to just combine. This dough will be wet, resist the urge to mix in more flour.
- Turn the dough out onto a well floured surface. Sprinkle with more flour.
- Pat or roll the dough to your desired thickness. I like about an inch. Use your favorite biscuit cutter and transfer your biscuits to a sheet pan.
- Melt the last 1 tbsp. of butter. Mix in the the remainder of the flavorings, ½ tsp. of cinnamon, ⅛ nutmeg, and 1/16 tsp. cloves. Brush this mixture over your biscuits. Use it all up. I find I wish I had melted more butter, but I resist that fattening urge.
- Sprinkle the biscuits with the muscovado sugar.
- Bake your biscuits for 14-18 minutes or until puffed and slightly browned. I use 14 minutes on my tiny versions and it’s perfection.