Oh, fall! The air gets crisp, the leaves turn all sorts of gorgeous colors, and suddenly I’m craving all things cozy and delicious. And speaking of delicious, have you ever tried **Pumpkin & Cheddar Biscuits**? Seriously, they’re like a little taste of autumn in every single bite! I’m so excited to share my go-to recipe with you. It’s a super easy way to make savory, cheesy biscuits with a hint of pumpkin that’ll become a new family favorite.
I remember baking these with my grandma when I was a kid. The smell of the pumpkin and cheese baking in the oven just makes me feel all warm and fuzzy inside. These **Pumpkin & Cheddar Biscuits** are the perfect treat for chilly mornings, alongside a bowl of soup, or even as a simple snack. Let’s get baking!
Why You’ll Love These Pumpkin & Cheddar Biscuits
Honestly? These biscuits are the bomb! Here’s why you’ll be obsessed, too:
- Super Simple to Make: Seriously, no fancy skills needed here. You’ve totally got this!
- Flavor Explosion: That combo of sweet pumpkin and sharp cheddar is pure perfection. Trust me!
- Perfect for Any Occasion: Breakfast, lunch, dinner… they’re good anytime! Plus, they’re a total crowd-pleaser.
- Fast & Easy: From craving to eating in less than an hour. Win-win!
Ingredients You’ll Need for the Best Pumpkin & Cheddar Biscuits
Okay, so gather your goods! You probably have most of these in your pantry already. This is what you’ll need to make these amazing **Pumpkin & Cheddar Biscuits**:
- 2 cups all-purpose flour – just the regular stuff, nothing fancy!
- 1 tablespoon baking powder – to make those biscuits rise nice and high.
- 1 teaspoon salt – don’t skip this! It enhances all the flavors.
- 1/2 teaspoon ground cinnamon & 1/4 teaspoon ground nutmeg – a dash of fall spice!
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes – keep it cold, trust me.
- 1 cup shredded cheddar cheese – I love a sharp cheddar, but use whatever you like!
- 3/4 cup pumpkin puree – make sure it’s puree, *not* pumpkin pie filling!
- 1/2 cup milk – any kind works.
Easy peasy, right?
Step-by-Step Instructions: How to Make Pumpkin & Cheddar Biscuits
Alright, let’s get down to business! Making these **Pumpkin & Cheddar Biscuits** is super simple, I promise. Follow along, and you’ll be munching on warm, cheesy goodness in no time. Ready? Let’s do this!
Preparing the Dough
First things first: preheat your oven to 400°F (200°C) and grab a baking sheet. You can line it with parchment paper for easy cleanup, which is what I always do. In a big bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Next, cut in that cold butter – use a pastry blender if you have one, or just your fingers! You want it to look like coarse crumbs. Then, stir in the cheddar cheese. Easy so far, right?
Now, in a separate bowl, whisk together your pumpkin puree and milk. Pour the wet ingredients into the dry ingredients. Stir just until everything is *barely* combined. *Don’t overmix!* You want a fluffy biscuit, not a hockey puck. Really, just a few stirs is all it takes!
Baking the Biscuits
Okay, time to bake! Drop spoonfuls of that gorgeous dough onto the prepared baking sheet. It’s okay if they’re a little close together; they’ll still bake up beautifully. Pop them in the oven and bake for 15-20 minutes, or until they’re golden brown and look absolutely irresistible. Now the hardest part: waiting! But trust me, it’s worth it. See if you can resist sneaking one while they’re still hot. I can never wait!
Tips for Success: Achieving Perfect Pumpkin & Cheddar Biscuits
Want to make sure your biscuits are the best ever? Here are a few tricks I’ve learned over the years! First, cold butter is your best friend. Seriously, it’s key for those flaky layers. Keep that butter cold until the last possible second. Also, *don’t overmix the dough!* That’s the secret to tender biscuits. You want a shaggy dough, not smooth. And finally, don’t overcrowd the baking sheet. Give those biscuits a little space to breathe. Trust me, it helps them bake up light and fluffy. Oh, and one more thing: eat them warm! They’re just divine that way.
Variations: Spice Up Your Pumpkin & Cheddar Biscuits
Okay, so these **Pumpkin & Cheddar Biscuits** are already amazing, but you know me… I *always* want to try something new! Here are a few ideas to get your creative juices flowing:
- Spice it up: Add a pinch of cayenne pepper or a dash of chipotle powder for a little kick.
- Herb it up: A teaspoon of dried chives or a sprinkle of fresh rosemary would be amazing!
- Cheese, please! Try a different cheese like Gruyère or Pepper Jack for a totally new flavor profile. Ooh la la…
Go wild and have fun! The possibilities are endless. Don’t be afraid to experiment!
Serving Suggestions: What to Serve with Your Pumpkin & Cheddar Biscuits
Okay, now for the best part: eating these yummy **Pumpkin & Cheddar Biscuits**! But what to serve *with* them? Well, let me tell you, the options are endless.
These biscuits are perfect alongside a warm bowl of soup, like my creamy tomato soup or a hearty butternut squash. They’re also amazing with a big salad, especially one with a vinaigrette that cuts through the richness of the cheese. Honestly, though? They’re just wonderful with a pat of butter or a drizzle of honey. Sometimes I eat them all on their own – shhh, don’t tell anyone!
Make-Ahead & Freezer Tips for Pumpkin & Cheddar Biscuits
Listen, sometimes life gets crazy, and you don’t have time to bake fresh biscuits! No worries, I’ve got you covered with some make-ahead and freezer tips. You can totally whip up the dough a day or two in advance and keep it in the fridge. Just cover the bowl tightly with plastic wrap.
If you wanna freeze ‘em, the unbaked biscuits are your best bet. Place the shaped biscuits on a baking sheet, freeze them for an hour or so (or until solid), and then transfer them to a freezer bag. When you’re ready to bake, just pop them directly onto a baking sheet and add a few minutes to the baking time! You can also freeze baked biscuits. Just wrap them individually and thaw when ready (or reheat them briefly).
Nutritional Information for Pumpkin & Cheddar Biscuits
Just so you know, the nutritional information for these **Pumpkin & Cheddar Biscuits** is an estimate, okay? It can totally vary depending on the ingredients and brands you use, so take it with a grain of salt. But it gives you a general idea – which can be helpful if you’re trying to keep things in check. Enjoy!
Frequently Asked Questions About Pumpkin & Cheddar Biscuits
Got questions about these delicious **Pumpkin & Cheddar Biscuits**? I figured you might! Here are a few of the most common ones I hear. Hopefully, this helps you on your baking journey. Ready?
Can I use canned pumpkin pie filling instead of pumpkin puree?
Oh honey, *no!* Please don’t do that. Pumpkin pie filling has a ton of added sugar and spices, and it will totally mess up the recipe. You want plain pumpkin puree, okay? Canned is totally fine – it’s what I usually use! Just make sure you grab the right can, or your biscuits will taste like dessert, not the savory treat we’re going for! Then you will be in trouble!
What if I don’t have buttermilk?
Don’t sweat it! Buttermilk *does* add a nice tang, but these **Pumpkin & Cheddar Biscuits** will still be awesome without it. You can totally use regular milk. If you *really* want to try a buttermilk substitute, add one tablespoon of lemon juice or white vinegar to your milk and let it sit for about 5 minutes before mixing it into your wet ingredients. I sometimes do that if I’m feeling fancy. Give it a try!
Can I add mix-ins, like bacon or herbs?
Absolutely! Get creative! Crispy bacon bits or cooked and crumbled sausage would be amazing. Fresh or dried herbs – think chives, rosemary, or thyme – would be fantastic. Just fold them in gently after you mix in the cheese. The more the merrier I say!
How do I store these biscuits?
If you have any leftovers (which is unlikely, let’s be honest!), store them in an airtight container at room temperature for up to two days. You can also rewarm them in the oven for a few minutes or in the microwave. They’re also great toasted, so don’t throw away the leftovers!
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Pumpkin & Cheddar Biscuits
- Total Time: 35 min
- Yield: 12 biscuits
- Diet: Vegetarian
Description
These biscuits combine pumpkin with cheddar cheese for a savory treat.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 cup shredded cheddar cheese
- 3/4 cup pumpkin puree
- 1/2 cup milk
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese.
- In a separate bowl, whisk together the pumpkin puree and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Drop spoonfuls of the dough onto the prepared baking sheet.
- Bake for 15-20 minutes, or until the biscuits are golden brown.
- Serve warm.
Notes
- For a spicier biscuit, add a pinch of cayenne pepper.
- You can use a biscuit cutter for uniform shapes.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
