When fall rolls around, that means one thing: pumpkin treats galore! A combo of pumpkin and buttermilk keeps these Air Fryer Pumpkin Biscuits extremely tender. For the ultimate grab-n-go breakfast, split ‘em, spread with butter, and drizzle with honey. Then, wrap them in foil and toss in your purse or backpack—they’re perfect for dunking in that PSL (pumpkin spice latte) en route to work.
About Time
- Prep Time 10 min
- Cook Time 10 min
- Total Time 20 min
Ingredients
- 1 c all-purpose flour, plus more for surface
- 1 tbsp light brown sugar
- 1 tsp baking powder
- 3/4 tsp pumpkin spice
- 1/2 tsp kosher salt
- 4 tbsp cold unsalted butter, cut into cubes, plus 1 tbsp. melted for brushing
- 1/4 c canned pure pumpkin puree
- 2 tbsp buttermilk
Instructions
- In a medium bowl, whisk flour, sugar, baking powder, pumpkin spice, and salt. Using a fork or 2 table knives, work cubed butter into flour mixture until it resembles a coarse meal.
- In a liquid measuring cup or another medium bowl, whisk pumpkin puree and buttermilk until combined. Pour into flour mixture and stir with a fork until just combined and a shaggy dough forms.
- Turn the dough out onto a lightly floured work surface. Gently knead dough with your hands until no dry spots remain. Pat dough into a 4″-by-4″ square and cut into 4 squares. Brush tops of squares with melted butter.
- In an air-fryer basket, arrange dough squares in a single layer. Cook at 350°, tenting with foil during the last 3 minutes to prevent over browning if necessary, until golden and risen, 10 to 12 minutes.
Amount Per Serving
CALORIES: 283 cal
- TOTAL FAT: 15g
- SATURATED FAT: 9g
- TRANS FAT: 0g
- UNSATURATED FAT: 1g
- CHOLESTEROL: 0mg
- SODIUM: 502mg
- CARBOHYDRATES: 33g
- FIBER: 1g
- SUGAR: 4g
- PROTEIN: 4g