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Pumpkin Cathead Biscuits

Pumpkin Cathead Biscuits: Fluffy Comfort for Cozy Mornings

Delightful Pumpkin Cathead Biscuits bring warm, spiced flavors to your breakfast table, making them a must-try fall recipe.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 biscuits
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 2 cups Cake Flour Consider a blend of all-purpose flour and cornstarch as a substitution.
  • 1 cup All-purpose Flour Adds structure; gluten-free alternatives can be used.
  • 2 tablespoons Granulated Sugar For sweeter dough and topping; can substitute with brown sugar.
  • 2 tablespoons Baking Powder Acts as a leavening agent; ensure freshness.
  • 1 teaspoon Baking Soda Helps with browning; no specific substitutions needed.
  • 1 tablespoon Pumpkin Pie Spice or Cinnamon Adds seasonal flavor; adjust to taste.
  • 1 teaspoon Salt Balances sweetness; no substitutions required.
  • ½ cup Salted Butter Contributes richness; use unsalted for salt control.
  • 1 cup Pumpkin Puree Use homemade or butternut squash as an alternative.
  • ½ cup Buttermilk Can make a homemade version using milk and vinegar.
  • ¼ cup Greek Yogurt or Sour Cream Enhances moisture; use whichever is on hand.
  • 1 teaspoon Vanilla Bean Paste or Extract Imparts flavor; vanilla extract is a substitute.
  • ½ cup Brown Sugar Adds depth of sweetness; white sugar can be used.
  • ¼ cup Maple Syrup Used in whipped butter; can substitute with honey.
For the Cinnamon Crunch Topping
  • 2 tablespoons Granulated Sugar Sweetens the topping; brown sugar can be used.
  • 1 teaspoon Cinnamon Adjust to your preference.

Equipment

  • Mixing Bowls
  • Baking sheet
  • Parchment Paper
  • hand mixer
  • measuring cups and spoons

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together cake flour, all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
  2. In another bowl, mix together softened butter, pumpkin puree, buttermilk, Greek yogurt, vanilla extract, and brown sugar.
  3. Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined.
  4. Drop mounds of dough onto a baking sheet lined with parchment paper, aiming for a rustic shape.
  5. In a small bowl, mix granulated sugar with cinnamon, and sprinkle this mixture over each biscuit.
  6. Preheat the oven to 425°F and bake the biscuits for 20-25 minutes until golden brown.
  7. Beat softened butter until fluffy, then mix in maple syrup to create whipped maple butter.
  8. Serve warm biscuits with whipped maple butter for a delightful breakfast treat.

Nutrition

Serving: 1biscuitCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, chill your ingredients before use, and do not overmix the dough to maintain a light texture. Feel free to personalize with nuts or chocolate chips.

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