Cinnamon Crunch Pumpkin Biscuits with Caramel Butter

Soft, fluffy, and flaky pumpkin cathead biscuits topped with a cinnamon crunch and served with whipped salted caramel butter—a heavenly combination!

By @wellmadebykiley

Original recipe source

Cook time: 35 minutes

Servings: 8

Ingredients

• 0 butter for greasing
• 1 cup all-purpose flour
• 2 cups cake flour
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 1 tsp pumpkin pie spice optional
• 2 tbsp granulated sugar
• 0.5 tsp salt
• 12 tbsp salted butter cold and grated
• 1.0625 cups buttermilk or use milk with apple cider vinegar
• 0.625 cups pumpkin puree
• 3 tbsp heavy cream or buttermilk, for brushing
• 0.5 cup brown sugar
• 2 tbsp cinnamon
• 0.5 cup salted butter room temperature
• 0.25 cup almond butter
• 3 tbsp maple syrup
• 0 salt pinch, to taste

Instructions

1. Preheat oven to 425°F (218°C). Lightly grease a 10” cast iron skillet or large round baking pan with butter and set aside.
2. In a large bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, pumpkin pie spice or cinnamon, sugar, and salt.
3. Add in the cold, grated butter and mix to coat.
4. Make a well in the center, pour in the buttermilk and pumpkin puree. Mix and knead until combined.
5. Scoop dough using a ½ cup measuring cup into the prepared skillet or pan.
6. Mix brown sugar and cinnamon in a small bowl. Brush biscuit tops with cream and sprinkle cinnamon sugar mixture.
7. Bake in preheated oven for 20-25 minutes or until fluffy and golden brown.
8. While biscuits bake, make the whipped salted caramel butter by beating together salted butter, almond butter, maple syrup, and a pinch of salt until fluffy.
9. Serve the biscuits warm and enjoy with the whipped salted caramel butter.