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.
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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