Pumpkin-Black Walnut Biscuits
Submitted by angi33
Pumpkin black walnut biscuits are tender Southern-style biscuits made with pumpkin puree, buttermilk, and chopped black walnuts, scented with cinnamon, nutmeg, and allspice. Subtle, savory-sweet, fall on a plate.
YIELD
16 servingsPREP
20 minCOOK
10 minREADY
30 minBlack walnuts are nothing like the tame English walnuts at the supermarket. They’re earthier, more bitter, almost gamey in the best way, and they’re a beloved Appalachian and Southern baking ingredient that pairs beautifully with pumpkin in these tender biscuits.
The pumpkin and buttermilk work together as the wet ingredient. Pumpkin puree adds moisture and a subtle squash sweetness, while buttermilk’s acidity activates the baking soda and tenderizes the gluten. The biscuits stay soft and pillowy without being cakey.
The spice blend is delicate on purpose. Just a pinch each of cinnamon, nutmeg, and allspice. Heavy spicing would turn these into pumpkin pie filling, but the subtlety lets the actual pumpkin and walnut flavors come through.
Keep the butter cold, work the dough quickly, and don’t overknead. Pumpkin makes the dough extra tender, which is wonderful for eating but means the dough is also extra fragile when worked too much.
Don’t let them brown deeply. The note in the recipe is right (these should come out pale, not deeply golden) because overbaking dries out the pumpkin and the biscuit goes from tender to crumbly.
Pro Tips
- Use a sharp biscuit cutter with a quick straight-down press. Twisting seals the edges and prevents proper rising.
- Sprinkle the tops with coarse sugar for a sweet crackle in every bite.
- If you can’t find black walnuts, regular walnuts work but the flavor is much milder.
- Serve warm with butter and a delicate apple jelly. Bold jams will mask the pumpkin.
Variations
- Substitute pecans for the walnuts for a Southern variation.
- Add ¼ cup chopped dried cranberries for a fall fruit version.
- Brush hot biscuits with maple butter for a sweet glaze.
Ingredients
Directions
Preheat oven to 450 F.
Sift together the flour, sugar, baking powder and soda, salt, and spices into a large bowl.
Cut in the butter (or use food processor) until the mixture resembles coarse crumbs.
Add the nuts.
In a small bowl, whisk together the pumpkin and buttermilk.
Add it to the flour mixture and stir to combine.
The dough will be quite stiff and not all the flour will be incorporated.
Turn the dough out onto a lightly floured cloth and knead gently a few times to work in the rest of the flour.
Roll out the dough to a ½ inch thickness and cut with a 2 inch round cutter.
Transfer the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with sugar.
Bake for 10 minutes -- do not let them get too brown.
Serve immediately with butter.
If you must have jelly with them, choose a delicate apple jelly so the subtle pumpkin flavor is not masked.
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