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Pumpkin Cathead Biscuits With Whipped Maple Butter

Pumpkin cathead biscuits made with pumpkin puree and buttermilk, baked until tall and golden in a greased cast iron skillet. Split and topped with whipped maple butter for a tender, lightly spiced bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Southern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 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
Biscuit base
  • 6 tbsp cold unsalted butter, cubed
  • 0.75 cup pumpkin puree
  • 0.75 cup cold buttermilk
Whipped maple butter
  • 0.5 cup softened butter
  • 3 tbsp maple syrup
  • 0.25 tsp cinnamon

Equipment

  • 1 Cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 425F, then grease a 10-inch cast iron skillet so the biscuits release easily. Keep the skillet ready while you mix the dough.
Make the biscuit dough
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar together until evenly combined. The mixture should look uniformly speckled with spices.
  2. Cut in cold unsalted butter, cubed until the mixture looks crumbly with small butter pieces. Stop as soon as the dough holds together when pressed.
  3. Stir pumpkin puree and cold buttermilk together, then add to the flour mixture until just combined. Stop mixing when no dry flour remains and the dough is shaggy.
Bake the cathead biscuits
  1. Drop 8 large mounds (about 1/3 cup each) into the greased skillet, spacing them slightly apart. They should sit as tall mounds rather than flattening.
  2. Bake at 425F for 18-20 minutes until the tops are golden. Look for puffed, set centers and lightly browned edges.
  3. While the biscuits bake, beat softened butter, maple syrup, and cinnamon until fluffy. The butter should lighten in color and become spreadable.
Serve
  1. Serve immediately with whipped maple butter, splitting each biscuit and topping with a generous pat. The butter should melt into the warm layers.

Notes

Pro tip: use cold butter and mix just until combined to keep the biscuits tender and tall. Store baked biscuits in an airtight container in the refrigerator up to 3 days, reheat at 350F until warm, and note that the whipped maple butter keeps in the fridge up to 5 days. Freezing: freeze biscuits (unbuttered) up to 2 months and thaw/reheat; whipped maple butter is best made fresh. For a dairy-reduced option, try substituting a plant-style butter and plant buttermilk.