Let’s talk about savory pumpkin today! Well, kind of savory. This is kind of an in between recipe where it’s just sweet enough to throw some cinnamon and sugar on top and have it as a midnight snack (may have done this last night), or serving it with a slice of turkey and a nice, hearty dollop of garlic mashed potatoes. This is why I LOVE this recipe! This pumpkin buttermilk drop biscuits recipe is my answer to it being October 1st. It’s bittersweet, but with the snow-capped mountain view out my bedroom window, I can’t help but be super excited that winter is approaching!
It truly was the most beautiful sight this morning. The peaks got quite a bit of snow and you can see it for miles. This is my favorite view of the front range…when it’s 60 down here at 5280 feet, the sky is bright blue, and the mountains are white as white could be. It’s just amazing, and I almost drug Zach out the door so we could go frolick in the mountains for a couple of days. One day we will live up there. One day…
Let’s talk for a minute about these biscuits though. I think the brown butter is by far the best part. It’s one of my favorite things on the planet, and I love it in both sweet and savory dishes. It really elevates the flavor of these pumpkin buttermilk drop biscuits!
So don’t skimp! Double the recipe if you wish! I highly recommend this.
I hope you guys are surviving this dreary Wednesday spectacularly! Here’s the recipe! Enjoy!
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 8 tablespoons cold unsalted butter, sliced (divided)
- 1/2 cup pumpkin puree
- 3/4 cups buttermilk
- 1/4 cup unsalted butter
- chopped rosemary, for garnish
- Preheat your oven to 425 degrees F and place a cast iron skillet in the oven to heat up.
- While your oven and skillet heat up, prepare your biscuit dough. In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Set aside.
- In the pitcher of your blender or food processor, add 6 tablespoons of the sliced butter. Add the flour mixture on top. Cover with the lid and pulse 8-10 times until coarse crumbles have formed (If you don't have a blender or food processor, just use your hands and crumble until coarse crumbles form - This will take a couple of minutes). Transfer back to the bowl.
- In a small bowl, whisk the pumpkin puree and buttermilk together.
- Create a well in the middle of your flour mixture, and add the pumpkin mixture to it. Fold the ingredients together until a soft dough forms. Do not over-mix.
- Remove the skillet from the oven (carefully), and add the remaining 2 tablespoons of the butter to the pan. Swirl the butter until melted. Spoon 1/4-1/3 cup of the biscuit dough straight onto the skillet, until you have used up the dough (I had 10 biscuits total - this will vary). Bake for 15-17 minutes or until the biscuits just begin to brown on top.
- While the biscuits are baking, prepare your brown butter. In a skillet or saute pan (one without a dark bottom preferred), add the 1/4 cup of butter, and heat over medium-low to medium heat. Melt and continue to cook and stir until the butter just begins to brown. This will take 4-5 minutes. Quickly turn the heat off once you see it start to brown and a nutty aroma fills the air. Be careful, as the butter as capable of burning very quickly. Set aside.
- Remove from oven and let rest for a couple of minutes before serving. Drizzle the brown butter on top and sprinkle with rosemary. Best served warm out of the oven, but will keep for 2-3 days in an airtight container.