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Pumpkin Cathead Biscuits With Whipped Maple Butter

Pumpkin cathead biscuits are baked in a greased cast iron skillet until tall and golden, with a tender crumb from just-combined pumpkin puree and buttermilk. Serve warm with whipped maple butter for a melt-in topping that clings to every split biscuit.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 biscuits
Course: Breakfast
Cuisine: Southern American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cathead Biscuits
  • 3 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 1 tsp salt
  • 1 tbsp sugar
  • 6 tbsp unsalted butter, cubed Keep cold.
  • 0.75 cup pumpkin puree
  • 0.75 cup cold buttermilk
Whipped Maple Butter
  • 0.5 cup butter, softened
  • 3 tbsp maple syrup
  • 0.5 tsp cinnamon

Equipment

  • 1 cast iron skillet

Method
 

Bake the pumpkin cathead biscuits
  1. Preheat oven to 425F and grease a 10-inch cast iron skillet.
  2. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar.
  3. Cut in cold unsalted butter until the mixture looks crumbly.
  4. Stir pumpkin puree and cold buttermilk together, then add to the flour mixture until just combined.
  5. Drop 8 large mounds (about 1/3 cup each) into the skillet.
  6. Bake 18-20 minutes until golden, with visibly risen tops.
  7. Serve immediately with whipped maple butter.
Make the whipped maple butter
  1. Beat softened butter, maple syrup, and cinnamon until light and fluffy.

Notes

For the fluffiest biscuits, keep the butter cold and stop mixing as soon as the dough is just combined—overmixing toughens the crumb. Store leftover biscuits airtight in the fridge up to 3 days; rewarm in a 350F oven for 5-8 minutes. Freezing: freeze unbaked mounds on a tray, then bake from frozen with an extra 2-3 minutes. Dietary swap: use a 1:1 gluten-free all-purpose baking flour blend (with xanthan gum) for a gluten-free version.