Go Back

Pumpkin Cathead Biscuits With Whipped Maple Butter

Pumpkin cathead biscuits made in a greased cast iron skillet bake into large, golden mounds with a warm orange tint. Split-and-scoop style biscuits are served immediately with whipped maple butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Southern American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Biscuits
  • 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
  • 6 tbsp unsalted butter cold, cubed
  • 0.75 cup pumpkin puree
  • 0.75 cup buttermilk cold
Whipped Maple Butter
  • 0.5 cup butter softened
  • 3 tbsp maple syrup
  • 0.5 tsp cinnamon for the butter

Equipment

  • 1 cast iron skillet

Method
 

Bake the biscuits
  1. Preheat oven to 425F and grease a 10-inch cast iron skillet so it’s ready for immediate baking.
  2. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar in a bowl until evenly combined.
  3. Cut in cold unsalted butter until the mixture looks crumbly with small butter pieces.
  4. Stir pumpkin puree and cold buttermilk together, then add to the flour mixture and mix until just combined.
  5. Drop 8 large mounds (about 1/3 cup each) into the skillet, leaving space between them for spreading.
  6. Bake for 18-20 minutes at 425F until golden, then serve immediately.
Make whipped maple butter
  1. Beat softened butter with maple syrup and cinnamon until fluffy so it can melt into the hot biscuits.
  2. Serve the biscuits with the whipped maple butter while warm.

Notes

For the tallest cathead-style rise, keep the butter cold and mix the dough just until the dry ingredients disappear—overmixing makes them tougher. Store leftover biscuits in an airtight container in the fridge up to 3 days and rewarm in a 350F oven for 5-8 minutes. Whipped maple butter keeps in the fridge up to 5 days; freeze up to 2 months. For a dairy-free option, use plant butter and dairy-free buttermilk substitute, but note the crumb may be slightly less tender.