Pumpkin Butter Swim Biscuits
The best pumpkin butter swim biscuits with canned pumpkin and buttermilk. Moist and fluffy, perfect for cozy fall dinners, Thanksgiving, or any holiday bread basket.
Servings: 9
Equipment
- 8x8 Baking Dish
- Mixing Bowls
- Rubber spatula
- Measuring Tools
- Fine Sieve or Strainer
- Butter Knife
Ingredients
- 1 cup Canned Pumpkin, 100% pure puree (not pumpkin pie filling)
- 1 ½ cups Buttermilk, cold
- 2 ½ cup All-Purpose Flour
- 1 ½ tablespoon Baking Powder
- ⅓ cup Granulated Sugar
- ½-1 teaspoon Pumpkin Pie Spice or Cinnamon
- 1 teaspoon Vanilla Extract
- ½ cup Salted Butter, melted
- Orange Food Coloring (optional)
Instructions
- Preheat the oven to 400℉.
Make The Biscuit Mixture
- In a mixing bowl, add the flour, baking powder, sugar, and spices. Mix well and set aside.
- 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.
- Pour the pumpkin buttermilk mixture into the dry ingredients. Mix until a dough is formed or just combined, try not to overmix.
Assemble and Bake
- Pour the melted butter into an 8x8 baking pan.
- Scrape the biscuit mixture into the pan with the butter. Spread into an even layer.
- Score the dough into 9 pieces with a butter knife. Tip: Dip the butter knife into the butter for easier slicing.
- Place into the oven and bake for 30-35 minutes or until golden brown. Tip: Use a toothpick to test the doneness; it should come out clean.
- Remove the biscuits from the oven. Allow them to cool for at least 10-15 minutes. Serve warm and enjoy.