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Pumpkin Cathead Biscuits With Whipped Maple Butter

Pumpkin cathead biscuits are baked in a greased cast iron skillet until tall, golden, and tender inside. Split the big mounds and top with whipped maple butter for a warm orange-tinted bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 biscuits
Course: Breakfast
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cathead 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 whipped butter

Equipment

  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 425F and grease a 10-inch cast iron skillet.
  2. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and sugar until evenly combined.
Make the biscuit dough
  1. Cut in cold unsalted butter until the mixture looks crumbly.
  2. Stir pumpkin puree and cold buttermilk together, then add to the flour mixture and stir until just combined.
Bake
  1. Drop 8 large mounds (about 1/3 cup each) into the skillet, spacing them for a cathead shape.
  2. Bake for 18-20 minutes at 425F until the biscuits are golden and well risen.
  3. Serve immediately with whipped maple butter while the biscuits are warm.
Whipped maple butter
  1. Beat softened butter, maple syrup, and cinnamon until fluffy.

Notes

For best lift and flaky texture, use very cold butter and don’t overmix once the buttermilk is added—stop when no dry flour remains. Store leftover biscuits in the refrigerator up to 3 days, rewarm at 350F until hot. Freezing is yes: freeze baked biscuits up to 2 months and thaw/reheat. If you want a lighter option, use low-fat buttermilk and reduce butter in the whipped topping slightly, keeping the ratios close.