Pumpkin Spice Biscuits


Getting ready for the cool, autumn mornings with Pumpkin Spice Biscuits.  These biscuits are de-lic-ious all by themselves or even better slathered with spiced butter.

Pumpkin Spice Biscuits

  • Servings: approximately 10
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  • 2 1/2 cups self-rising flour
  • 1/2 cup sugar
  • 1 tablespoon Homemade Pumpkin Spice (Click on Homemade Pumpkin Spice for recipe)
  • 3/4 cup cold unsalted butter, cubed
  • 3/4 cup whole buttermilk, chilled
  • 2 tablespoons unsalted butter, melted
  • Pumpkin Spice Butter (Click on Pumpkin Spice Butter for recipe)
  1. Preheat oven to 425°.  Line a large rimmed baking sheet with parchment paper.  Set aside.
  2. In a large bowl, stir together flour, sugar, and Homemade Pumpkin Spice.  Using a fork, cut butter into flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining.  Add buttermilk, stirring until combined.
  3. Turn dough out onto a well-floured surface.  Knead dough several times until it comes together.  Pat into a 10×9-inch rectangle.  Using a 2 1/2-inch round cutter dipped in flour, cut dough, without twisting cutter.  Re-roll scraps as needed.  Place rounds on prepared pan, spacing 2 inches apart.  Brush tops with melted butter.  Freeze until chilled, approximately 10 minutes.
  4. Bake until golden brown, approximately 12 minutes.  Serve with Pumpkin Spice Butter.

Southern Buttermilk Biscuits

buttermilk biscuits

Southern Buttermilk Biscuits is one bread that my husband’s grandmother was best at making.  She made them from scratch, with love.  While biscuit making was once considered a necessary skill for charming folks at church socials, welcoming neighbors and snatching up a husband, the craft of making biscuits isn’t heard of too often anymore.  This is a strong tradition in my husband’s family and I will continue to pass this tradition along.

Southern Buttermilk Biscuits


  • 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder (use one without aluminum)
  • 1 teaspoon kosher salt or 1 teaspoon salt
  • 6 tablespoons unsalted butter, very cold
  • 1 cup buttermilk (approx.)
  1. Preheat oven to 450°F.  Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  2. Cut the butter into chunks and cut into the flour until it resembles course meal.
  3. If using a food processor, just pulse a few times until the consistency is achieved.
  4. Add buttermilk and mix JUST until combined.  If it appears on the dry side, add a bit more buttermilk.  It should be very wet.
  5. Turn the dough out onto a floured board.
  6. Gently, gently PAT (do not roll with a rolling pin) the dough out until it’s about 1/2″ thick.  Fold the dough about 5 times, and gently press the dough down to a 1-inch thick.
  7. Use a round cutter to cut into rounds.  Make sure to dip your cutter into the flour so it doesn’t stick to the dough.
  8. You can gently knead the scraps together and make a few more, but they will not be anywhere as good as the first ones.
  9. Place the biscuits on a cookie sheet.  If you like soft sides, put them touching each other.  If you like crusty sides, place them about 1-inch apart.  These will not rise as high as the biscuits place close together.
  10. Bake for about 10-12.  The biscuits will be a beautiful light brown on top and bottom.  Do not over bake.

Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.  The dough must be handled as little as possible or you will have tough biscuits.  I have found that a food processor produces superior biscuits, because the ingredients stay colder and there is less chance of over mixing.  You also must pat the dough out with your hands, lightly.  Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tough biscuit.  Also, you can make these biscuits, cut them without baking, and put them on a cookie sheet for freezing. They will keep for up to a month.  When you want fresh biscuits, simply place them frozen on a cookie sheet and bake at 450°F for about 20 minutes.

Potato Rolls

I will admit that I haven’t been much of a bread maker in the past but I have never given up on the idea that maybe I just haven’t found the right recipe.  I have a friend who has passed along her recipe to me and drum roll please…….Potato Rolls!  My husband and I tried it today for the first time and fell in love with them.  I was worried that the rolls would taste more like biscuits and I was very wrong.  They are also very good for freezing so you can get out what you need for dinner.  This is a must-try bread roll.


  • 3 envelopes yeast
  • 2 cups milk
  • 1 cup water
  • 1 1/3 cups butter, melted
  • 2 cups instant mashed potato flakes
  • 1 1/3 cups sugar
  • 2 tablespoon salt
  • 4 eggs, beaten
  • All-purpose flour (about 7 cups)

Dissolve yeast in lukewarm milk and water.  Add melted butter and potato flakes.  Add sugar, salt and beaten eggs; stir in enough flour to make dough soft.  Continue stirring in flour until dough is fairly stiff.

Turn onto lightly floured surface;  knead until the dough feels like elastic and is smooth.

Place in a lightly greased bowl, turning to grease dough.  I used Extra Virgin Olive Oil.  Place in a warm area and let rise until it’s doubled in size.

I cut the dough in half and rolled out long rolls of dough on a lightly floured surface and sliced off my rolls.

You can use a pizza cutter to slice the rolls.  Bake rolls at 350 F for 10 to 15 minutes.  If you want to make a bread loaf, then bake at 375 F for 35 to 40 minutes.

Here is the end result………And definitely a family favorite.