Packed with tons of pumpkin spice flavors and maple syrup, these flaky fall biscuits are incredible next to a hot bowl of chili!
Can we eat orange biscuits ALL year starting right now, you guys? I don’t think it should just be a fall thing.
Oh, heck yes to EVERYTHING orange. <<< Fall feels are going down for real today.
Hop onboard this orange train that’s taking off FAST or get left behind and miss out on pumpkin biscuits. It’s a rather easy choice the way I see it, guys.
And that’s coming from someone who would formerly diss biscuits that were anything but classic. Look at how far we’ve come. Guys, we’ve got pumpkin + spices + maple syrup all hanging out in a gloriously-flaky biscuit. My biscuit world has changed for the better.
So basically, guys, all we’re doing today in biscuit land is a) Taking my favorite biscuit recipe. b) Loading it up with all the fall things. c) Chowing down on all the biscuits like it’s your last meal ever.
And you never know. It could be so better safe than sorry.
They’re so big and flaky I may die, guys. My family questioned the suspicious orange tint but that didn’t stop them from making a significant dent in the biscuit supply.
P.S. I have a KILLER soup recipe on the way Thursday that you absolutely need to save back a few of these biscuits for chowing down with. Or just make another full batch if you’re smart.
And I know we make smart decisions around here. Multiple full batches of orange biscuits are henceforth NOT optional.
Maple Pumpkin Spice Biscuits
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- 2-1/2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold butter grated
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 2 tablespoons half-and-half cream
- Maple syrup for serving
- Preheat oven to 450F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, baking powder, salt, and cinnamon. Cut in butter with a pastry cutter or your fingers until crumbly. Add maple syrup, pumpkin puree and milk to flour mixture and gently fold until a shaggy dough forms.
- Turn dough onto a lightly floured surface and gently knead a few times to form into a ball of dough. Pat dough out to 1-in thickness and use a 3-in biscuit cutter to cut out biscuits. Place biscuits upside-down on prepared baking sheet and brush with half-and-half cream.
- Bake biscuits at 450F 14-15 minutes or until golden brown. Remove from oven and serve warm with maple syrup if desired. Enjoy!
Need more reasons to love on pumpkin? You’ve GOT to try this Banana Chocolate Chip Pumpkin Bread next!!