Pumpkin Parmesan Buttermilk Biscuits

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These easy Pumpkin Parmesan Buttermilk Biscuits make a perfect fall side dish. Filled with warm and herby flavors of Parmesan, sage, black pepper, and ginger, these savory pumpkin biscuits are buttery, fluffy, and absolutely irresistible with McCormick Brown Gravy served over the top.

Pumpkin Parmesan Buttermilk Biscuits

These fluffy buttermilk biscuits are given a fall twist with the addition of pumpkin, Parmesan, and savory spices. One of our favorite fall and/or Thanksgiving side dishes! 

Head on over to your local Albertsons to pick up all the ingredients for these biscuits, including McCormick Brown Gravy and all the McCormick herbs and spices used in this recipe.

Pumpkin Parmesan Buttermilk Biscuits

If you’ve been following along here for a while, you know my love of biscuits runs deep.

I’ve mentioned how one college summer when I worked at a summer camp, we’d trek down the mountain for breakfast at the world’s best pancakes and biscuits hole-in-the-wall restaurant in a neighboring town.

There were also the mornings in college when I’d wake up to multiple text messages from friends letting me know the cafe was serving biscuits and gravy for brunch. (I apparently talked about this subject more than I realized given how many people knew this fact about me.)

And most recently, when I visited Seattle, out of all the restaurants and cafes I wanted to try, the biscuit place down the street from our hotel was definitely my number 1 priority.

Pumpkin Parmesan Buttermilk Biscuits

While I am partial to a classic buttermilk biscuit drizzled with honey or topped with gravy, I love biscuits filled with more depth of flavor.

Case in point? These Pumpkin Parmesan Buttermilk Biscuits with Brown Gravy.

I’m hopelessly devoted to the fall season, and I try to work in fall flavors wherever I can. The season passes by so quickly that I never want to miss an opportunity to bake with pumpkin, warm spices, and herby flavors.

These pumpkin buttermilk biscuits, filled with McCormick spices and herbs, are a savory side dish you don’t want to miss baking up this fall season.

Pumpkin Parmesan Buttermilk Biscuits

Pumpkin Parmesan Buttermilk Biscuits

Let’s talk about how to make homemade biscuits.

The basics of biscuit making are simple: it’s a combination of flour, leavening, butter, and liquid. It’s all combined together in a serious of steps to ensure you have incredibly fluffy, buttery biscuits every single time.

The key is to not overwork the dough. If the dough is too overworked, the biscuits will be tough and lose their fluffy texture.

When it comes to these Pumpkin Parmesan Buttermilk Biscuits, you start with a basic biscuit dough and simply add a few more ingredients to elevate these to the salty, cheesy, savory biscuit of your fall dreams.

Pumpkin Parmesan Buttermilk Biscuits

Pumpkin Parmesan Buttermilk Biscuits

Pumpkin Parmesan Buttermilk Biscuits Ingredients:

  • all-purpose flour, baking powder, baking soda, and salt
  • pumpkin puree
  • buttermilk
  • butter
  • Parmesan cheese
  • McCormick Sage, McCormick Cloves, McCormick Ginger, McCormick Black Pepper & McCormick Garlic Powder
  • McCormick Brown Gravy

It’s the spices and herbs inside of these pumpkin biscuits that truly enhance the flavor into an irresistible side dish. McCormick pure herbs and spices have no fillers and are non-GMO, as they have been genuinely cared for during the sourcing process all the way to the bottling process.

Additionally, McCormick’s Dry Gravy (McCormick Brown Gravy is used in this recipe) is free from artificial flavors, is made without MSG, and is made with McCormick spices.

Pumpkin Parmesan Buttermilk Biscuits

Pumpkin Parmesan Buttermilk Biscuits Tips & Tricks:

  • As mentioned above, do not overwork the dough. Once the dough has come together, turn it out onto a floured surface, pat it into a large circle, and use a biscuit cutter to make even circles.
  • The more the dough is worked, the more the pieces of butter start to get warm and the more they work into the dough. You need those pieces of butter to stay cold and visible so that your biscuits are ultra flaky.
  • If you want your biscuits fairly thick, pat the dough into a circle that is about 3/4” thick. If you want them a little thinner, pat the dough into a circle that is about 1/2” thick.
  • Make sure you use pumpkin puree, not pumpkin pie filling.
  • One thing I cannot stress enough: Make sure you are using fresh spices and herbs. When you’re grabbing your ingredients at Albertsons, head on over to the spice aisle and pick up fresh McCormick spices, herbs, and gravy.
  • The ground ginger and ground cloves do not make these pumpkin biscuits sweet. Instead, they enhance the depth of the pumpkin flavor.

Pumpkin Parmesan Buttermilk Biscuits

Who’s ready to get baking?!

Pumpkin Parmesan Buttermilk Biscuits

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