Love easy side dishes? These Bisquick Pumpkin Biscuits are made with biscuit mix, pumpkin puree and just a touch of honey to make the perfect rolls for fall holidays or anytime!
easy pumpkin biscuits
You’ll love this delicious twist on classic biscuits—lightly sweet with a subtle hint of pumpkin, without the sugar overload of typical pumpkin treats. They add an unexpected seasonal touch to any dinner, and best of all, they’re incredibly easy to make. Thanks to biscuit baking mix, these come together in just minutes for a warm, flavorful addition to your meal.
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Ingredients Needed To Make Pumpkin Bisquick Biscuits:
- Bisquick baking mix
- canned pumpkin puree (not pumpkin pie filling)
- milk
- brown sugar
- butter
- pumpkin pie spice (or cinnamon & nutmeg)
Instructions for Honey Butter Pumpkin Biscuits:
- Step 1: In a large bowl, whisk together 2 cups of Bisquick baking mix, 1 tablespoon brown sugar, and 1½ teaspoons pumpkin pie spice. Add 2 tablespoons of cold butter, cut into small pieces. Stir in ½ cup canned pumpkin puree and ⅓ cup milk until just combined. Do not overmix.
- Step 2: Turn the dough out onto a lightly floured surface. Roll it out to about ½ to ¾ inch thickness. Use a biscuit cutter or glass to cut out biscuits. Gently re-roll scraps as needed.Place the biscuits on the prepared baking sheet about 1 inch apart.
- Step 3: Bake at 425 degrees for 6-8 minutes, or until golden on top and cooked through.
- Step 4: In a small bowl, stir together 1 tablespoon of softened butter and 4 tablespoons of honey until smooth and creamy. Serve with biscuits.
Equipment For Pumpkin Biscuits:
- biscuit cutters – double edged for straight or fluted cutting, easy clean, multiple sizes
- stand mixer – mixing, blending, whipping…THE BEST
Substitutions
- Butter → Swap with vegan butter or solid coconut oil
- Pumpkin purée → Use mashed sweet potato or butternut squash
- Bisquick baking mix → Use a homemade mix (1 cup flour + 1½ teaspoon baking powder + ¼ teaspoon salt + 1 tablespoon butter)
Variations
- Add a pinch of cayenne for a subtle spicy kick
- Stir in ¼ cup shredded sharp cheddar for a savory twist
- Add ¼ cup chopped pecans or walnuts for crunch
Storage
Room Temperature: Store cooled biscuits in an airtight container at room temp for up to 2 days. Reheat in the oven or toaster oven for best texture.
Refrigerator: Keep in an airtight container for up to 5 days. Warm before serving to refresh flavor and softness.
Freezer: Freeze biscuits in a single layer, then transfer to a freezer-safe bag. Store for up to 2 months. Reheat from frozen at 350°F for 10–12 minutes.
Avoid sogginess: Let biscuits cool completely before storing to prevent condensation inside containers.
Reheating tip: For best texture, wrap biscuits in foil and warm in a 300°F oven for 5–8 minutes.
Top Tip
For tender, flaky Bisquick Pumpkin Biscuits, make sure to use cold butter—this helps create light layers as the biscuits bake.
Frequently Asked Questions:
Watch how much flour or biscuit mix you are using to knead the dough into. Adding too much more will make them dry and crumbly.
Freeze unbaked biscuits on a lightly greased baking sheet 30 minutes or until frozen. Store in a zip-top plastic freezer bag up to 3 months. Bake as directed for 8 to 10 minutes.
Yes! Grab a recipe HERE and get eating!
Related Recipes:
Bisquick Pumpkin Biscuits
Love easy side dishes? These Bisquick Pumpkin Biscuits are made with biscuit mix, pumpkin puree and just a touch of honey to make the perfect fall-inspired rolls.
Ingredients
Biscuits:
- 2 cups Bisquick baking mix
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup milk
- 1 tablespoon brown sugar
- 2 tablespoon cold butter, cut into 4 slices
- 1 ½ teaspoon pumpkin pie spice*
Honey Butter:
- 1 Tablespoon honey
- 4 Tablespoon butter
Instructions
Notes
*Instead of pumpkin pie spice, you can use a ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg.
Top Tip
For tender, flaky Bisquick Pumpkin Biscuits, make sure to use cold butter—this helps create light layers as the biscuits bake.
Storage
Room Temperature: Store cooled biscuits in an airtight container at room temp for up to 2 days. Reheat in the oven or toaster oven for best texture.
Refrigerator: Keep in an airtight container for up to 5 days. Warm before serving to refresh flavor and softness.
Freezer: Freeze biscuits in a single layer, then transfer to a freezer-safe bag. Store for up to 2 months. Reheat from frozen at 350°F for 10–12 minutes.
Avoid sogginess: Let biscuits cool completely before storing to prevent condensation inside containers.
Reheating tip: For best texture, wrap biscuits in foil and warm in a 300°F oven for 5–8 minutes.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 408mgCarbohydrates: 22gFiber: 1gSugar: 7gProtein: 3g
Looking for more side dishes to add to your rotation? Try these Easy Corn Fritters, they are amazing!
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