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These sweet pumpkin spice biscuits are my new autumn staple. Enjoy them for brunch or for an afternoon tea time with whipped spiced sweet butter, honey or clotted cream. You can also transform them to dessert by serving them warm with vanilla ice cream or whipped cream.
Like most people, this time of year is by far the best coziest and joy-filled season. The football games, the smell of cinnamon brooms when you are grocery shopping, Halloween decorations, warm and delicious pumpkin spiced lattes, and best of all (and what I am doing right now) wrapping up in cozy blankets and listening to the rain on a lazy Sunday.
Nothing gets us autumn lover’s more excited than warm baked goods with the classic fall spices filling the air and making your home so inviting. Don’t you feel giddy just thinking about it?
I haven’t had many, if any, sweet biscuits in my life. I am used to the typical buttery biscuit you eat with mashed potatoes and fried chicken (yum!). These biscuits are so incredibly good and I have found are best served with an amazing cup of tea or better yet – pumpkin spiced latte (because you can never have enough pumpkin spiced things).
The sweet whipped butter is an absolute must. You know when you eat a waffle and the butter and powdered sugar on top meld together? The butter is essentially that – butter and powdered sugar whipped together with pumpkin spices mixed in.
It’s a guarantee that these buttery, sweet and fall-spiced biscuits will make you so happy that they will temporarily take away all of life’s problems!
As always, please share your comments below! I’d love to hear your feedback on how you enjoyed this recipe.
Pumpkin Spice Biscuits with Whipped Spiced Sweet Butter
Ingredients
Pumpkin Spice Biscuits
- 2 1/2 cups self-rising flour plus extra for dusting
- 1 tablespoon pumpkin pie spice
- 2 teaspoons Penzey's cinnamon
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 3/4 cup cold butter cubed
- 3/4 cup whole buttermilk chilled
- 3 tablespoons melted butter for brushing on top
- 2 teaspoons cinnamon-sugar reserve for topping
Whipped Spiced Sweet Butter
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon Penzey's cinnamon
- 1/4 teaspoon salt if using salted butter, omit this
Instructions
Pumpkin Spice Biscuits
- Pre-heat oven to 425. Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, stir together the dry ingredients (flour, sugar, salt and spices). Using a fork, cut butter into the flour until mixture resembles course crumbs with some pea-size butter pieces remaining. Add buttermilk, stirring until combined.
- Turn dough out onto a well-floured surface. Knead dough several times until it comes together. Pat into a 10x9 rectangle. Using a 2 1/2 inch round cutter dipped in flour, cut dough without twisting cutter. Reroll scraps as needed. Place rounds on prepared pan, spacing 2 inches apart. Brush tops with melted butter and sprinkle with cinnamon sugar, (reserving leftover butter for another brushing after baked). Freeze until chilled, about 15 minutes.
- Bake until golden brown, about 11-12 minutes. While the biscuits are still warm, brush the remaining melted butter.
Whipped Spiced Sweet Butter
- In a small bowl, whisk together all ingredients until smooth and whipped. Spread onto warm biscuits and serve.
Need the recipe for Pumpkin spiced Biscuits with whipped spiced sweet butter. Thanks!