Best Pumpkin Buttermilk Biscuit Recipe

Preheat oven to 400 °F. Line baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl combine 2 cups of flour, baking powder, salt, baking soda and cold butter.

Using a pastry blender, cut butter into dry ingredients until mixture resembles coarse crumbs, with some pea-size pieces of butter remaining.

Create a "well" in the center of the flour mixture. Add pumpkin and buttermilk; stir with a fork or rubber spatula until dough comes together in a shaggy ball.

Turn dough onto a well-floured surface, knead a few times. Pat dough into a square approximately 1-inch thick. Fold dough in half, then turn a quarter-turn and fold in half again.

Pat or roll dough into 1-inch thick rectangle. Picture a 3x4 grid and mark the dough with a sharp knife before cutting into individual biscuits. Arrange biscuits on prepared baking sheet and, if time permits, place baking sheet in freezer 10 minutes.

Bake chilled biscuits 20–24 minutes, or until gold brown. Allow biscuits to cool at least 5 minutes before serving. This helps prevent the insides from being gummy. Serve warm or at room temperature with butter and honey. Store any leftover in an airtight container.