Making the perfect buttermilk biscuit is not hard and it’s so rewarding – especially when you are spreading a little butter on a warm biscuit and popping it into your mouth. These pumpkin buttermilk biscuits use the same technique as my regular buttermilk biscuits and you can read and watch all about them here. (Hint: grating frozen butter into the flour so that you don’t over-mix the ingredients is key.)
Once you’ve made the batter, you will start to doubt yourself. Don’t. The batter is wet and delicate. Scoop it in mounds onto a floured baking sheet and coat with flour, gently tossing each portion back and forth from hand to hand to knock off any excess. The biscuits will look a bit like a crumbled mess as you place them in the pan. It’s important to use a 9-inch square cake pan so that the biscuits are pushed right up next to each other. This way, they will rise up instead of rising sideways.