"Fluffy gluten-free buttermilk pumpkin biscuits served warm with brown sugar cinnamon butter."
Gluten Free Pumpkin Biscuits with Brown Sugar Cinnamon Butter
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A Note from Feedfeed
The perfect breakfast for a fall morning. These gluten-free pumpkin biscuits are made with buttermilk and then topped off with brown sugar cinnamon butter.
To keep them tender, handle the dough as little as possible, working quickly to ensure the butter doesn't melt. Keeping it cold will result in delicious flakey biscuits.
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- Recipe Card
Prep time: 1hr
Cook time: 45mins
Serves or Makes: 8
Recipe Card
ingredients
Muffins
- 2 1/4 cups gluten free flour
- 6 tablespoons cold butter, cubed
- 3/4 cup buttermilk
- 3/4 cup canned pumpkin puree
ingredients
Egg Wash
- 1 egg yolk
- 1 teaspoon water
ingredients
Brown Sugar Cinnamon Butter
- 1 stick room temperature butter
- 2 tablepoons brown sugar
- 2 teaspoons cinnamon
Method
Step 1
In a large bowl, mix together the flour, baking powder, salt, and brown sugar.
Step 2
Place the cubes of cold butter into the dry mixture. Use a dough cutter or two forks to work the butter into the flour until the butter is broken down into pea-sized pieces.
Step 3
In a second bowl, mix together pumpkin puree and buttermilk until smooth.
Step 4
Create a well in the center of the dry mixture. Pour in the pumpkin buttermilk mixture. Use a rubber spatula to gently bring wet and dry ingredients together. Careful not to overwork the dough, use hands to gently bring dough together. Flour should be mixed in thoroughly, but visible chunks of butter should remain.
Step 5
Place a piece of parchment paper on the counter, dust with a small amount of flour to prevent sticking. Place the dough onto it and sprinkle the top with a little more flour. Place another sheet of parchment on top of the dough.
Step 6
Using a rolling pin, roll into a 1"-1 1/2" thick rectangle. Remove the top sheet of parchment and cut the dough into 8 squares.
Step 7
Place onto a parchment-lined round cake pan.
Step 8
Cover with plastic wrap, and freeze for one hour.
Step 9
In the meantime, prepare the cinnamon brown sugar butter.
Step 10
In the bowl of a stand mixer fitted with the paddle attachment, place the butter, cinnamon, and brown sugar together. Mix on low-medium speed until sugar is dissolved, and the butter is smooth and well blended. Set aside.
Step 11
Preheat oven to 350.
Step 12
Whisk together egg yolk, and water. Brush the top of the biscuits just before baking.
Step 13
Bake 45 minutes, until browned.
Step 14
Let the biscuits cool for 15 minutes. Serve warm with cinnamon butter and a sprinkle of sea salt.