Pumpkin Butter Swim Biscuits

You’ll love these easy pumpkin butter swim biscuits with canned pumpkin and buttermilk. Baked in butter to moist and golden brown perfection. 

The butter swim technique is my new favorite way to make a soft and fluffy biscuit. It’s the perfect starter or side dish for cozy fall dinners or in the Thanksgiving bread basket. 

Ingredients

Pumpkin- Canned 100% Pumpkin Pure Puree not the pumpkin pie filling.

Butter- I used salted butter.

All-Purpose Flour and Baking Powder

Milk - Whole Milk Buttermilk is best. You can use buttermilk with less fat, the mixture will be thinner in consistency. If you're not a fan of the flavor, substitute half and half or heavy cream. 

Sugar, Spices, and Extracts- Pumpkin Pie spice, cinnamon, nutmeg, vanilla extract.

Food Coloring 

These bake up naturally with a light orange color. If you want a bright orange, add a touch of orange food coloring. 

I recommend adding one to two drops into the liquid mixture to prevent overmixing.  

Swimming in Butter  

Butter swim biscuits are hands down the easiest way to make fluffy biscuits. No rolling and no kneading, spread the mixture into a delicious pool of melted butter. 

The butter adds so much flavor, makes them flaky, and steams the dough for a moist texture. The exterior baked up golden brown with those crisp edges. Yum. 

Tips & Suggestions

I prefer to use an 8x8 baking pan, so the biscuits bake up nice and tall. If you choose to use a larger pan, they will be a bit thinner. 

Dip your knife along the sides, where the melted butter is. This prevents the dough mixture from sticking to the knife when pre-slicing the biscuits. The butter also helps to separate the biscuits a bit while baking. 

If you use milk instead of buttermilk, the batter will be thinner. I recommend using less milk for a thicker batter. 

Don’t forget to preheat the oven to the right temperature before placing the biscuits. 

Let the biscuits cool for at least 10 minutes, this allows the butter to absorb into the biscuits. 

Sweet or Savory

These pumpkin biscuits can be slathered with butter for a classic flavor. Make it savory by spreading flavored cream cheese or filling it with slices of ham and cheese for a mini sandwich. 

Sweet options include honey butter, brown sugar cinnamon butter, maple syrup, or your favorite jam. 

Storage and Leftovers

Leftovers can be stored in an airtight container or freezer ziplock bag in the fridge for up to 4 daysand can be frozen for up to 3 months. 

To reheat the biscuits, place them in the microwave wrapped in a damp paper towel. Check them in 10-second intervals until warm through. 

Step-By-Step Instructions and Photos

1. Preheat the oven to 400℉.

Make The Biscuit Mixture

2. In a mixing bowl, add the flour, baking powder, sugar, and spices. Mix well and set aside.

3. In a large bowl or glass measuring cup, add buttermilk, pumpkin, and vanilla extract. Mix Well.

Optional Tip: Add in 2-3 drops of orange food coloring for a brighter orange color.

4. Pour the pumpkin buttermilk mixture into the dry ingredients.

5. Mix until a dough is formed or just combined, try not to overmix.

Assemble and Bake

6. Pour the melted butter into an 8x8 baking pan.

7. Scrape the biscuit mixture into the pan with the butter. Spread into an even layer.

8. Score the dough into 9 pieces with a butter knife.Dip the butter knife into the butter for easier slicing.

9. Place into the oven and bake for 30-35 minutes or until golden brown. Use a toothpick to test the doneness; it should come out clean.

10. Remove the biscuits from the oven. Allow them to cool for at least 10-15 minutes. Serve warm and enjoy.