Description

Flaky, golden Pumpkin-Cheddar Biscuits layered with buttery richness, sharp cheddar, and warm pumpkin flavor. Topped with seeds and served with maple butter, they’re a cozy, savory treat perfect for fall.

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)

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Instructions

Preheat the oven to 350ºF (180ºC) and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon.
Cut the chilled butter into the flour mixture using a pastry cutter or fingertips until crumbly and pea-sized.
Stir in the grated cheddar cheese.
Add buttermilk and pumpkin purée, mixing just until the dough comes together without overworking it.
Turn dough onto a floured surface and press into a 1/2-inch (1 cm) thick rectangle.
Fold the dough into thirds like a letter, then flatten and fold again.
Pat the dough to 3/4-inch (2 cm) thick and cut with a floured 2½-inch (6 cm) round cutter, pressing straight down.
Gather scraps, reshape, and cut more biscuits. Place them 1 inch apart on the prepared baking sheet.
Brush tops with beaten egg and sprinkle with salt flakes, sesame seeds, and flax seeds.
Bake for 20–25 minutes, until golden and crisp.
While baking, make maple butter by mixing softened butter with maple syrup and a pinch of salt until fluffy.
Serve biscuits warm with maple butter.

Notes

Keep butter very cold for flakier biscuits.

Don’t overmix the dough to maintain tenderness.

Use plain canned pumpkin, not pumpkin pie filling.

Maple butter can be stored in the fridge for up to a week.

Freeze unbaked biscuits and bake from frozen, adding 2–3 minutes to baking time.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 130
Sugar: 2g
Sodium: 180mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg