Cooler weather means fall biscuits: strawberry shortcake, make way for pumpkin

A biscuit is just a biscuit — or is it? In summer, a bit of sugar and splash of vanilla turn biscuits into the perfect base for strawberry shortcake. And this time of year, a touch of spice and a hint of sweetness yield fall biscuits perfect for many a “pass the biscuits” occasion.

Our Never-Fail Biscuits are one of my top-five favorite recipes. Why? Because, holy mackerel, how easy can you get? Two ingredients. Grab a bowl and spoon. About five minutes of effort, 10 minutes of baking, and Bob’s your uncle: rich, fork-tender biscuits, steaming hot and ready for a pat of butter, a drizzle of honey, or nothing at all — they’re that good.

Talk about instant gratification!

Aside from being both easy and delicious, these biscuits are also incredibly versatile. We’ve made them into the aforementioned summer shortcake; added herbs, for a savory accompaniment to soup or salad; even stirred in cooked sausage and cheddar cheese, for an all-in-one breakfast.

Fall biscuits via @kingarthurflour

And now, with autumn in the air, we’re scenting these tender fall biscuits with cinnamon, ginger, nutmeg, and cloves, a.k.a. pumpkin pie spice. Which, contrary to its name, is NOT just for pumpkin pie; add this aromatic spice blend to any autumn-type cake, muffin, scone, pie, or cookie.

Will you spread these fall biscuits — a.k.a. pumpkin spice biscuits — with pumpkin butter? Make a caramel apple shortcake? Or how about stuffing them with softened chunks of cheddar and a smear of fig jam, for truly elite sliders?

Whatever you choose, we guarantee everyone will fall for simple, lightly spiced Never-Fail Biscuits.

Jump into autumn with these easy four-ingredient pumpkin-spice biscuits. Click To Tweet

Start by preheating the oven to 450°F, with a rack in the top third.

Fall biscuits via @kingarthurflour

Stir up your fall biscuits mix

Measure 1 1/2 cups (6 ounces) King Arthur Unbleached Self-Rising Flour into a bowl.

Add 2 tablespoons sugar, and 1 teaspoon pumpkin pie spice, or a combination of cinnamon, ginger, nutmeg, and cloves, with cinnamon predominating.

Whisk everything together.

Fall biscuits via @kingarthurflour

Stir in 3/4 cup (6 ounces) cold heavy cream.

Fall biscuits via @kingarthurflour

Scoop up the dough

Use a scoop to portion the dough into 1-ounce, 1 1/2-ounce, or 2-ounce balls to make 12, eight, or six biscuits, respectively.

Want to pat the dough into a circle and use your favorite biscuit cutter? Be my guest; pat the dough about 3/4″ thick.

Place the biscuits on a lightly greased or parchment-lined baking sheet.

Fall biscuits via @kingarthurflour

Brush with additional cream or a bit of milk. Sprinkle with sparkling sugar, if desired.

Fall biscuits via @kingarthurflour

Bake until light gold

Bake the biscuits for about 10 minutes, until they’re starting to brown.

Remove them from the oven. Break one open, to make sure it’s baked all the way through.

Fall biscuits via @kingarthurflour

Enjoy your pumpkin spice biscuits

Serve warm. This photo was shot during video filming, and it looks like someone decided on butter and maple syrup, the ultimate Vermont combo. Works for me!

Speaking of video, watch just how quick and easy it is to make these fall biscuits.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


    1. PJ Hamel, post author

      You can, but the biscuits will be quite a bit tougher and harder than they’d be with cream; unfortunately, you simply can’t sacrifice so much of the fat in cream without noticing a difference. If you do make the switch, you’ll either need to use more flour or less almond milk; stir the two together until you get dough that’s the right texture for forming biscuits. Good luck – PJH

    1. The Baker's Hotline

      Mary, for each cup of self-rising flour you’ll want to put 1 1/2 tsp baking powder and 1/4 tsp salt at the bottom of your measuring cup and filling it the rest of the way up with All-Purpose Flour. Keep in mind that this will be a rough approximation, since our Self-Rising Flour is milled from a softer, lower protein wheat than All-Purpose, but it works in a pinch. Happy baking! Mollie@KAF

    1. The Baker's Hotline

      Wilodene, you sure can make these biscuits gluten-free! You can use our Measure for Measure Flour and add in 2 1/4 teaspoons of baking powder as well as a scant 1/2 teaspoon of salt. Or, you could also use our recipe for gluten-free biscuits and add 3/4 cup each cooked, crumbled sausage and peeled, cored, diced apple; plus 1 teaspoon cinnamon. Happy biscuit baking! Kye@KAF

  1. Cathy

    Following up on the comment about using half and half, my husband is very lactose intolerant, so I try to use lactose-free dairy products as much as possible. Would adding melted butter to LF whole milk also possibly work? I have been wanting to find a biscuit recipe he can tolerate, but have had no success so far.

    1. The Baker's Hotline

      Cathy, if he can tolerate butter, how about using lactose free milk in the Easy Self-Rising Flour biscuit recipe instead? This one is tenderized with a combination of butter and milk, rather than getting all the tenderness from the heavy cream. The same spices could be added proportionally if you’re looking for that pumpkin spice kick. Happy baking! Mollie@KAF

  2. David Onder

    These sound awesome. Do you think these would work with half and half instead of heavy cream? We do not use heavy cream enough to warrant buying it but always have half and half in the fridge. Thanks again. I look forward to making these. David

    1. Susan Reid

      Half and half will give you a less tender biscuit. Try melting 2 tablespoons of butter and using that mixed in with your half and half; that should get you about where you want to be. Susan

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