These pumpkin biscuits are tender, soft, and flaky. They are just 4 ingredients and easy to make. No laminating the dough or grating frozen butter needed. They are ready in under 30 minutes including baking time.
Golden brown pumpkin biscuits

These biscuits are a quick and easy side dish. No need to laminate the dough and you can even skip having to grate frozen butter. They are savory and naturally festive for Fall.

Ingredients

  • Pumpkin
  • Butter
  • Self-rising flour
  • Heavy cream

Pumpkin: The biscuits get their pumpkin flavor and color from pumpkin puree. I used canned pumpkin puree but you can also use homemade.

Butter: These biscuits can be made with regular salted butter or garlic herb butter. I made mine with garlic herb butter because the garlic herb butter adds so much flavor to the biscuits. The butter can either be melted or frozen and then grated. The melted version is quicker and easier but if you want to have a lot of flaky layers, then I recommend the extra step of freezing and grating the butter.

Self-rising flour: Self-rising flour is a flour blend that already includes a leavening agent and sodium. I like using self-rising flour because it saves a few extra steps. You can also make a homemade self-rising flour blend.

Heavy cream: Heavy cream is added to help make the biscuits very tender.

How to Make Pumpkin Biscuits

  • The pumpkin, heavy cream and melted butter are mixed together. The self-rising flour is then added in until a dough forms.
  • Gently roll the dough out into a 1 inch thick rectangle that is approximately 5 x 6 inches.Steps to make pumpkin biscuits
  • Use a bench scraper or shapr knife to cut the dough into 9 pieces. Place the biscuits onto your baking pan. Brush tops with more melted butter and bake the biscuits for about 20 minutes or until golden brown and done.

Texture

These biscuits are soft and tender. If you make them with melted butter, they will be more like drop biscuits and won’t be as flaky. If you make them with frozen grated butter, the biscuits will also have more flaky layers.
A pumpkin biscuit cut in half with butter spread on one half

Expert Tips

  • You can make these biscuits with either melted butter or frozen grated butter. Both versions taste delicious and will have some flaky layers, but the version with frozen butter will have more visible flaky layers. In the photo below, the first two biscuits in the stack are made with frozen butter and the bottom one is made with melted butter.
  • I really like the flavor the biscuits get from using garlic herb butter but you can make them with regular butter as well.

A stack of flaky pumpkin biscuits

More Biscuit Recipes

4.67 from 3 votes

4 Ingredient Pumpkin Biscuits

These 4-Ingredient Pumpkin Biscuits use a simple, shortcut dough—no cold butter or laminating required. They come together in minutes and bake up golden and fluffy, making them an easy side for weeknight dinners or a perfect addition to any holiday table.
Servings: 9 biscuits
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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Ingredients

  • 1/2 cup (126g) pumpkin puree
  • 1/2 cup (4 fl oz/118ml) heavy cream
  • 6 tbsp (84g) melted garlic and herb butter, plus additional 1-2 tbsp for brushing on top
  • 2 cups (280g) self-rising flour, see note before starting

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
  • In a large bowl, whisk together the pumpkin, heavy cream and 6 tablespoons melted butter. Add in the flour and use a spatula to mix in the dough until a cohesive dough forms. If you would like more flaky layers in your biscuits, you can achieve that by adding the extra step of freezing and grating the butter. See recipe notes for this alternative method.
  • Sprinkle your work surface with flour and add the dough on top. Sprinkle the top of the dough with a little flour. Use a rolling pin to roll the dough into a rectangle that is 1 inch thick (the rectangle should be around 5 inches x 6 inches).
  • Use a large knife or bench scraper to cut the dough into 9 squares.
  • Transfer biscuits to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops of the remaining melted butter.
  • Bake for 18-20 minutes or until lightly golden brown on top. Let biscuits cool slightly before serving. Store uneaten biscuits in an airtight container in the fridge or freezer.

Notes

  • Flakier frozen butter version: Freeze 6 tbsp garlic herb butter until solid. Grate the butter using the large holes side of a box grater. Place the grated butter in the freezer again, briefly, for about 10-15 minutes so it is again solid. Once frozen, add the butter directly into the flour. Mix until all the butter strands are coated in flour. In a separate mixing bowl, mix together the pumpkin and heavy cream. Then add to the flour butter mixture and mix until a dough forms. Follow Steps 3-6 for baking.
  • Butter note: Garlic herb butter adds a lot of savory flavor to these biscuits but you can use regular salted butter if you don't want garlic herb flavor in your biscuits. I used Kerrygold garlic herb butter.*
  • Self-rising flour note. There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. You don't want a low protein self-rising flour for this recipe because your dough will be too sticky and wet. For this recipe, I tested it with Gold Medal self-rising flour (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe I share at the end of the notes.
  • I made these with Gold Medal self-rising flour.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Homemade self-rising flour: Whisk together 2 cup all purpose flour, 3 tsp baking powder and 1/2 tsp salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill. You do not want a high protein flour which will make your dough too dry.
Serving: 1biscuit, Calories: 221kcal, Carbohydrates: 25g, Protein: 4g, Fat: 11g, Saturated Fat: 8g, Sodium: 445mg, Fiber: 0.3g, Sugar: 1g, NET CARBS: 25
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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