Flaky, buttery and perfectly soft, these pumpkin biscuits are a must try recipe for breakfast! A secret ingredient adds a nice dose of protein!
Getting biscuits right can be tricky, too much better and they feel heavy and greasy, not enough and they are dry and dense. After years of testing lighter baking swaps, I've developed a pumpkin biscuit recipe that keeps the tender texture without relying on lots of butter or eggs.
By using pumpkin puree and protein packed Greek yogurt, these biscuits stay soft and flavorful while also being a bit lighter than traditional versions. With a background in recipe development and nutrition, I've tested and refined this method so you can count on biscuits that are perfectly fluffy every time!
reasons you'll love pumpkin biscuits
- Quick + Easy - Simple and straightforward. This is a great recipe for beginner bakers.
- Flavorful - Pumpkin flavor shines through, but it pairs really well with sweet and savory. I love using these for breakfast sandwiches, as much as I love with the whipped honey butter included in this recipe.
- Meal Prep Friendly - This recipe is easy to add to your meal prep day and gives you a wholesome snack or breakfast all week long.
Pumpkin Biscuit Ingredients
- All purpose flour: I used gluten free all purpose flour
- Baking powder, baking soda and salt: leaving agents that give you a fluffy biscuit with the best taste and texture.
- Butter: you will be using cold butter in the dough and a little melted butter on the tops of the biscuits.
- Pumpkin puree: canned pumpkin, not pumpkin pie filling.
- Greek Yogurt: plain, unflavored Greek yogurt.
- The optional ingredients for the whipped honey butter are butter, honey and a pinch of salt.
How to Make the Best Pumpkin Biscuits
- Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients including the flour, baking soda, baking powder, and salt. Cut in the butter, blending with a fork or pastry cutter until the butter is in small, pea-sized pieces.
- In a separate bowl, combine the pumpkin puree and Greek yogurt. You may need to use your hands to get it completely blended. I suggest watching the video included with this recipe.
- On a floured surface, knead dough a few times and pat out to a thickness of 0.75 inches. I found it easier to pat since the dough is a bit sticky. Using a biscuit cutter, or mason jar lid cut the biscuits into circles.
- Transfer circles to baking sheets, brush the tops with melted butter. Bake for 12-16 minutes, until biscuits are firm to the touch and cooked through.
- Allow the biscuits to cool slightly and serve.
Storage
- Room temperature: store cooled biscuits in an airtight container at room temperature for up to 3 days.
- Refrigerator: for longer storage, keep the biscuits in an airtight container in the fridge up to 5-6 days.
- Freeze: Baked biscuits freeze well. Store in a freezer bag up to 3 months. Reheat straight from frozen in the oven until warmed through.
Fluffy Biscuit FAQ
To ensure you have perfectly tall, fluffy biscuits handle the dough gently, making sure not to overwork it. Measure the flour accurately and bake in a very hot oven so the butter steams and helps the biscuits rise and set quickly
If you follow the directions for this recipe they will come out perfectly soft and fluffy. If you run into an issue with dense biscuits the culprit is likely over mixing the dough or measuring the flour incorrectly. Be sure to fluff, spoon and level the flour.
The closest sub is cottage cheese, blend it before using. However, I find the Greek yogurt yields the best results.
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Perfect Pumpkin Biscuits
Ingredients
- 1 ½ cups all purpose flour 187g; fluffed spooned & leveled
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp cold butter cut into small pieces
- ¾ cup pumpkin puree
- ½ cup Greek yogurt
For the topping
- 2 tbsp butter melted
Instructions
- Begin by preheating the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the all purpose flour, baking soda, baking powder, and salt.
- Using a pastry cutter, or fork cut in the cold butter until the butter is in small pea sized pieces.
- In a separate medium bowl, combine the pumpkin puree and Greek yogurt.
- Add the wet ingredients to the dry ingredients. You may find it is easier to use your hands.
- Knead dough out onto a floured surface a few times. Pat the biscuits into a disk about ¾ inch thick. Cut out circles of 2-3 inches in diameter.
- Transfer circles to baking sheets, brush the tops with melted butter.
- Bake for 12-14 minutes, until biscuits are firm to the touch and cooked through.
- Cool slightly and serve.
Tips:
- 4 tablespoons softened salted butter
- 1-2 tablespoons honey
- pinch of sea salt
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
