Pumpkin Spice Biscuits
2 cups cake flour
1 cup all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 tsp pumpkin pie spice
1/2 tsp salt
12 tbsp salted butter, cold and grated
1/2 cup + 2 tbsp pumpkin puree
1/2 cup buttermilk (or 1/2 tbsp apple cider vinegar or lemon juice mixed with 1/2 cup milk of choice)
Cinnamon Topping:
3 tbsp (45ml) buttermilk or heavy cream, for brushing
1/4 cup (60g) brown sugar
1 tsp (2g) cinnamon
Preheat the oven and prepare the pan:
Preheat the oven to 425°F. Grease a 12” cast-iron skillet or large round baking pan with butter. Set aside.
Prepare the biscuit dough:
In a medium bowl, whisk together the pumpkin puree, buttermilk, Greek yogurt, and vanilla until well combined. Set aside.
In a separate large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Add in the grated butter, and use a wooden spoon to toss until butter is coated in flour and the mixture resembles a ‘crumbly’ texture.
Make a well in the center of the dry mixture, and pour in the wet mixture. Mix with a wooden spoon until just combined, being careful not to over-mix. If needed, you can use your hands to mix and knead slightly. The dough will be slightly sticky, but should be soft enough to scoop!
Assemble and bake:
Use a large cookie scoop or a ½ cup measuring cup to scoop the dough for each biscuit (if using a large cookie scoop, purposely overfill the scoop), and place in the prepared skillet or pan.
Mix the sugar and cinnamon in a small bowl for the cinnamon sugar topping.
Brush the tops of the biscuits with buttermilk or heavy cream. Then, sprinkle the tops with the cinnamon sugar mixture.
Bake for 20-25 minutes, or until fluffy and golden brown.
