Pumpkin Angel Biscuits

Pumpkin bread, pumpkin muffins, pumpkin bars, pumpkin pie, pumpkin scones, pumpkin butter…ahh pumpkin. Endless options and combinations…I can eat pumpkin year round. Funny thing is now I love pumpkin, but as a kid…blah I could not stand the taste or the look. My mother would eat these empanadas filled with pumpkin. Orangish colored pumpkin inside some not so sweet bread. Blah! Fast forward 15 years and I love those things. Crazy how tastes change as you get older. 🙂

Pumpkins Nutrients

(one cup fresh pumpkin, boiled, mashed)

Calories: 49
Vitamin A: 12,230 IU (245% DV)
Potassium: 564 milligrams (17% DV)
Fiber: 2.7 grams (11% DV)
Beta-carotene: 5,135 mcg
Lutein/zeaxanthin: 2,484 mcg

Source: Environmental Nutrition October 2007


Pumpkin Angel Biscuits

These biscuits are absolutely delicious! Light and not too sweet. Spread a little creamy cinnamon butter on top and they are irresistible  🙂

Recipe from Cuisine at Home


2 ¼ tsp active dry yeast, room temperature ( 1 pkg)

½ cup warm water

5 cups all-purpose flour

¼ cup sugar

1 Tbsp. pumpkin-pie spice

1 tsp. baking powder

1 tsp baking soda

1 tsp salt

1 stick cold unsalted butter, cubed ( 8 Tbsp)

1 cup canned pumpkin puree

1 cup buttermilk

Melted unsalted butter


  • Dissolve yeast in warm water in a small bowl; set aside.
  • Whisk together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt in a large bowl.


  • Cut cold butter into cubes


  • Using a pastry blender cut the cubed butter into the dry ingredients until butter pieces are the size of peas.


  • Stir together pumpkin puree and buttermilk


  • Pour pumpkin puree and buttermilk into mixer with dough hook; add to the four mixture along with the yeast mixture. Mix just until moistened. Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.


  • Preheat oven to 450°. Coat two 9 inch round cake pans with nonstick spray. Turn dough out onto a lightly floured surface. Knead dough lightly 4-5 times to incorporate the flour.


  • Roll dough to a thickness of ½ inch. Cut dough with a 2 inch floured cutter to form 12 biscuits. Place biscuits in one of the prepared pans. Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.


  • Brush tops of biscuits with melted butter. Bake biscuits until lightly golden. 12-13 minutes.
  • Turn biscuits out of pans and serve warm.


Hope you enjoy them as much as I do!

Cinnamon Butter

1 stick unsalted butter, softened ( 8 Tbsp)

2 tsp sugar

1/2 tsp cinnamon

Combine in a bowl until throughly incorporated.  Transfer to plastic wrap; roll wrap around butter to form a log. Twist ends to seal.


2 thoughts on “Pumpkin Angel Biscuits

  1. What a beautifully combined recipe! I love your pumpkin biscuits a lot & they are huge & tasty! To top that with that tasty sounding cinnamon butter sounds even more delish!

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