Love easy side dishes? These Bisquick Pumpkin Biscuits are made with biscuit mix, pumpkin puree and just a touch of honey to make the perfect Thanksgiving rolls.

easy pumpkin biscuits

I’ve got a fun treat for you guys today. Let’s bring the pumpkin to dinner, shall we? But not with pasta or roasted veggies, let’s do pumpkin rolls. And top them with honey butter.

I love the idea of jazzing up dinner rolls with pumpkin and spices. You get a hint of pumpkin flavor, without the super sugar rush of other pumpkin treats. It’s something unexpected for dinner.

And they couldn’t be easier to make. You could go the from-scratch route, but I used biscuit mix.

INGREDIENTS NEEDED TO MAKE PUMPKIN BISQUICK BISCUITS:

biscuits:

2 cups Bisquick biscuit mix
2/3 c. canned pumpkin puree
2 tbsp. sugar
2 tbsp. milk
1 1/2 tsp. pumpkin pie spice

honey butter:

1 Tablespoon honey per 4 Tablespoon butter

HOW TO MAKE PUMPKIN BISQUICK BISCUITS:

Preheat oven to 450 degrees.
Mix all ingredients until soft dough forms, beat vigorously for 30 seconds.
Turn dough onto floured surface (may use baking mix in place of flour).
Gently roll dough in flour/baking mix and knead 10 times. Roll 1/2 inch thick.
Cut with a 2 inch cutter dipped in baking mix.
Bake on ungreased cookie sheet until light and golden brown, 8 to 10 minutes.
Beat honey and butter together, spread on rolls.

Trust me, the sugar adds flavor, but these are not sweet biscuits. They’re just right with soup, stew, or any other hearty fall meal.

Honey butter is such a treat with these rolls. It’s exactly what you want on a pumpkin spice biscuit.

handy tools used to make these pumpkin biscuits:

biscuit cutters – double edged for straight or fluted cutting, easy clean, multiple sizes
stand mixer – mixing, blending, whipping…THE BEST

FAQs

Why do my bisquick biscuits fall apart?

Watch how much flour or biscuit mix you are using to knead the dough into. Adding too much more will make them dry and crumbly.

Can you substitute water for milk in bisquick biscuits?

Preparing the Bisquick mixture with water instead of milk will not alter the taste of your pancakes or biscuits, but may make them slightly drier.

Can I make my bisquick biscuits ahead of time?

Freeze unbaked biscuits on a lightly greased baking sheet 30 minutes or until frozen. Store in a zip-top plastic freezer bag up to 3 months. Bake as directed for 8 to 10 minutes.

Can I make bisquick pumpkin pancakes?

Yes! Grab a recipe HERE and get eating!

Bisquick Pumpkin Biscuits

Name: Bisquick Pumpkin Biscuits
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 dozen
Ingredients: 2 cups Bisquick biscuit mix; 2/3 c. canned pumpkin puree; 2 tbsp. sugar; 2 tbsp. milk; 1 1/2 tsp. pumpkin pie spice; 1 Tablespoon honey per 4 Tablespoon butter

Yield: 1 dozen

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Love easy side dishes? These Bisquick Pumpkin Biscuits are made with biscuit mix, pumpkin puree and just a touch of honey to make the perfect fall-inspired rolls.

Ingredients

Biscuits:

2 cups Bisquick biscuit mix
2/3 c. canned pumpkin puree
2 tbsp. sugar
2 tbsp. milk
1 1/2 tsp. pumpkin pie spice

Honey Butter:

1 Tablespoon honey per 4 Tablespoon butter

Instructions

Preheat oven to 450 degrees.

Mix all ingredients until soft dough forms, beat vigorously for 30 seconds.

Turn dough onto floured surface (may use baking mix in place of flour).

Gently roll dough in baking mix and knead 10 times. Roll 1/2 inch thick.

Cut with a 2 inch cutter dipped in baking mix.

Bake on ungreased cookie sheet until light and golden brown, 8 to 10 minutes.

Beat honey and butter together, spread on rolls.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 187 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 12mg Sodium: 252mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 3g