Name: Pumpkin‑Cheddar Biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 2 tsp (8 g) baking powder; 1/2 tsp (3 g) baking soda; 1 tsp (5 g) salt; 1 tbsp (15 g) sugar; 1/2 tsp (2 g) cinnamon; 1/2 cup (113 g) chilled unsalted butter, cut into small pieces; 1/2 cup (50 g) coarsely grated cheddar cheese; 1/2 cup (120 ml) buttermilk; 1/2 cup (120 g) pumpkin purée; 1 egg, beaten (for brushing); Pinch of salt flakes (for topping); Sesame seeds and flax seeds (for topping); 1/2 cup (113 g) butter, softened (for maple butter); 3 tbsp (60 g) maple syrup (for maple butter); Pinch of salt (for maple butter)

Flaky, golden, and brimming with savory flavor, these Pumpkin-Cheddar Biscuits are a cozy seasonal bake I love serving with everything from hearty soups to sunny-side-up eggs. The warmth of pumpkin and cinnamon pairs perfectly with sharp cheddar, all layered into buttery, tender biscuits. Topped with seeds and served with a maple-flavored butter, they’re a rustic yet elevated twist on a comforting classic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups (250 g) all-purpose flour

2 tsp (8 g) baking powder

1/2 tsp (3 g) baking soda

1/2 tsp (2 g) cinnamon

1 tsp (5 g) salt

1/2 cup (113 g) chilled unsalted butter, cut into small pieces

1/2 cup (50 g) coarsely grated cheddar cheese

1 tbsp (15 g) sugar

1/2 cup (120 ml) buttermilk

1/2 cup (120 g) pumpkin purée

For brushing and topping:

1 egg, beaten

Pinch of salt flakes

Sesame seeds and flax seeds

For maple‑flavored butter:

1/2 cup (113 g) butter, softened

3 tbsp (60 g) maple syrup

Pinch of salt

Directions

I start by preheating the oven to 350 ºF (180 ºC) and lining a large baking sheet with parchment paper.

In a large bowl, I whisk together the dry ingredients: flour, baking powder, baking soda, salt, sugar, and cinnamon.

I cut the chilled butter into the flour mixture using a pastry cutter (or just my fingertips) until I get a crumbly, pea-sized texture.

Then I stir in the grated cheddar cheese.

I mix in the buttermilk and pumpkin purée just until the dough starts to come together—being careful not to overwork it.

I turn the dough onto a floured surface and gently press it into a 1/2-inch (1 cm) thick rectangle.

Next I fold the dough into thirds, like folding a letter, then flatten and fold it again. This step is what creates all those delicious flaky layers.

I pat the dough to about 3/4-inch (2 cm) thick and use a floured 2½-inch (6 cm) round cutter to shape the biscuits—pressing straight down without twisting.

Then I gather any scraps, reshape, and cut more biscuits, then place them about 1 inch apart on the prepared baking sheet.

I brush the tops with the beaten egg and sprinkle with salt flakes, sesame seeds, and flax seeds.

I bake the biscuits for 20–25 minutes, until the tops are golden and crisp.

While they bake, I whip up the maple butter by mixing softened butter with maple syrup and a pinch of salt until fluffy.

I serve the biscuits warm, generously slathered with the maple butter.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 16 biscuits

Calories: ~130 kcal per biscuit

Variations

I sometimes swap cheddar with gruyère or pepper jack for a different cheese profile.

For a slightly sweeter version, I add a pinch more cinnamon and a tablespoon of brown sugar.

If I want to make them more herby, I mix in chopped fresh thyme or chives with the cheese.

To make them vegan, I use plant-based butter, dairy-free cheese, and almond milk with a splash of lemon juice in place of buttermilk.

Storage/Reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. To reheat, I pop them in a 300ºF (150ºC) oven for about 8–10 minutes to bring back that crisp, warm texture. The maple butter keeps well in the fridge for a week—just give it a quick stir before using.

FAQs

How do I make these biscuits extra flaky?

I get the flakiest biscuits by keeping the butter cold, avoiding overmixing, and folding the dough a couple of times to create layers. A sharp biscuit cutter and straight-down cutting motion also help.

Can I freeze the dough or baked biscuits?

Yes, I often freeze the unbaked cut biscuits on a tray, then store them in a freezer bag. They bake beautifully from frozen—just add 2–3 minutes to the bake time. Baked biscuits can also be frozen and reheated.

What type of pumpkin purée should I use?

I use plain canned pumpkin purée (not pumpkin pie filling) for this recipe. If I have homemade purée, I just make sure it’s thick and not watery.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free baking flour blend. I just make sure it contains xanthan gum or add some if it doesn’t.

Is it okay to skip the maple butter?

Absolutely. While I love the sweet contrast it adds, the biscuits are still flavorful on their own or with a pat of regular butter or cream cheese.

Conclusion

These Pumpkin-Cheddar Biscuits are one of my favorite fall bakes—cozy, savory, and just the right amount of special. Whether I’m serving them at brunch or as a side with soup or stew, they always bring warmth and comfort to the table. And with the maple butter melting over the top, every bite is a little indulgent moment worth savoring.

📖 Recipe: