Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Salted Caramel Butter
These Cinnamon Crunch Pumpkin Cathead Biscuits are a perfect blend of soft, flaky goodness with a crunchy cinnamon-sugar topping. Paired with a rich whipped salted caramel butter, these oversized, tender biscuits are a cozy, fall-inspired treat for any meal.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Cake flour (see notes on recipe card below for homemade cake flour)
Baking powder
Baking soda
Optional: pumpkin pie spice or cinnamon
Granulated sugar
Salt
Salted butter
Buttermilk (see recipe card below for homemade buttermilk)
Pumpkin puree
Brown sugar
Almond butter
Maple syrup
Why You’ll Love Cinnamon Crunch Pumpkin Cathead Biscuits w/ Whipped Salted Caramel Butter:
Soft and Flaky Texture: These oversized, tender biscuits are light and fluffy on the inside, with a perfectly golden, flaky exterior that’s hard to resist.
Pumpkin-Spiced Goodness: Infused with pumpkin and warm fall spices, these biscuits are a delicious autumn treat that brings cozy flavors to your table.
Crispy Cinnamon-Sugar Topping: The crunchy cinnamon-sugar topping adds a delightful texture and a touch of sweetness, complementing the soft biscuits underneath.
Whipped Salted Caramel Butter: Paired with whipped salted caramel butter, each bite offers a rich, buttery sweetness with just the right amount of salty balance.
Perfect for Fall Gatherings: These biscuits are the ultimate fall comfort food, making them a great addition to brunches, holiday dinners, or cozy weekend breakfasts.
Easy to Make: Despite their gourmet flavor, these cathead biscuits are surprisingly easy to make, requiring simple ingredients and minimal effort.
Versatile for Any Meal: Serve them with breakfast, brunch, or as a side with dinner, and they’ll steal the show every time.
Crowd-Pleaser: With their unique flavor combination and impressive size, these biscuits are sure to be a hit at any gathering, impressing family and friends.
Great for Gifting: These biscuits, paired with a jar of whipped salted caramel butter, make a thoughtful homemade gift that anyone would appreciate.
A Fun Twist on a Classic: Combining the heartiness of traditional cathead biscuits with the seasonal flavors of pumpkin, cinnamon, and caramel, this recipe is a creative twist on a classic Southern favorite.
Tips for Making Cinnamon Crunch Pumpkin Cathead Biscuits w/ Whipped Salted Caramel Butter:
Use Cold Butter for Flaky Biscuits: To achieve a perfectly flaky texture, make sure your butter is cold before cutting it into the biscuit dough. Cold butter creates pockets of steam as the biscuits bake, resulting in a tender, flaky crumb.
Don’t Overwork the Dough: Mix the dough just until the ingredients are combined. Over-mixing can lead to dense biscuits instead of the soft, airy texture you’re aiming for.
Use Fresh Pumpkin Puree: For the best flavor, use fresh or canned pumpkin puree, not pumpkin pie filling. This ensures the biscuits aren’t overly sweet, allowing the cinnamon crunch topping to shine.
Make the Cinnamon-Sugar Topping Crispy: To get that perfect crunch, generously sprinkle the biscuits with the cinnamon-sugar mixture right before baking. For extra crispiness, brush the tops with melted butter first.
Bake Until Golden Brown: Keep an eye on the biscuits as they bake, and pull them out when the tops are golden brown and the cinnamon sugar has formed a crisp, caramelized crust.
Whip the Salted Caramel Butter Until Fluffy: To create the whipped salted caramel butter, make sure to whip it until light and fluffy. This adds an extra level of indulgence and ensures it spreads easily over the warm biscuits.
Add Sea Salt for Extra Flavor: When making the whipped salted caramel butter, sprinkle in a pinch of sea salt to balance the sweetness and enhance the caramel flavor.
Serve Warm: These biscuits are best enjoyed warm, fresh out of the oven. Serve them with a generous dollop of whipped salted caramel butter for a delicious contrast of warm and cool textures.
Store and Reheat Properly: Store any leftover biscuits in an airtight container for up to 2 days. Reheat them in the oven at 300°F (150°C) for 5-10 minutes to restore their flakiness before serving.
How to Store Cinnamon Crunch Pumpkin Cathead Biscuits w/ Whipped Salted Caramel Butter:
Room Temperature Storage: Store the biscuits in an airtight container at room temperature for up to 2 days. To maintain their flaky texture and cinnamon crunch topping, keep them in a cool, dry place.
Refrigeration for Longer Freshness: To extend freshness, refrigerate the biscuits in an airtight container for up to 5 days. Before serving, reheat them in the oven to restore their flaky texture and warmth.
Freezing the Biscuits: You can freeze the biscuits for up to 3 months. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator or at room temperature when ready to serve.
Freezing the Dough: For easy, freshly-baked biscuits anytime, freeze the unbaked dough. After shaping the biscuits, place them on a baking sheet and freeze until firm. Transfer the frozen dough to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the baking time.
Reheating the Biscuits: To restore the biscuits’ crispy cinnamon-sugar topping and flaky texture, reheat them in a preheated oven at 300°F (150°C) for 5-10 minutes. Avoid microwaving, as it can make the biscuits soft and soggy.
Storing the Whipped Salted Caramel Butter: Store the whipped salted caramel butter in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature or whip it briefly before serving to restore its light, fluffy texture.
Freezing the Whipped Salted Caramel Butter: You can freeze the salted caramel butter in an airtight container for up to 3 months. Thaw it in the refrigerator and re-whip it for best results before serving.
Serving Leftovers: For the best flavor, serve the biscuits warm with freshly softened whipped salted caramel butter. The contrast between the crispy, warm biscuits and the cool, rich butter is what makes this combination so irresistible.
FAQs:
Q: What makes these biscuits "cathead" biscuits?
A: "Cathead" biscuits are known for their large size, typically about the size of a cat's head. These pumpkin cathead biscuits are oversized, soft, and flaky, making them perfect for hearty servings.
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use homemade pumpkin puree. Simply roast and puree the pumpkin until smooth, but make sure to drain any excess moisture so the dough doesn’t become too wet.
Q: How do I make sure the cinnamon crunch topping stays crispy?
A: To keep the cinnamon-sugar topping crispy, make sure to sprinkle it on right before baking and bake the biscuits until golden brown. If storing them, reheat in the oven to restore the crunch.
Q: Can I freeze the biscuits?
A: Yes, you can freeze the baked biscuits or even the unbaked dough. If freezing baked biscuits, wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat in the oven for a fresh taste.
Q: How should I store leftover whipped salted caramel butter?
A: Store the whipped salted caramel butter in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature before serving or give it a quick whip to restore its fluffy texture.
Q: How do I prevent my biscuits from becoming dense?
A: The key to soft and flaky biscuits is to avoid over-mixing the dough. Mix just until the ingredients are combined, and keep the butter cold for light, fluffy biscuits.
Q: Can I make these biscuits ahead of time?
A: Yes! You can make the dough ahead of time and refrigerate it for up to 1 day or freeze the unbaked biscuits for later use. Bake them fresh when you’re ready to serve.
Q: How do I reheat the biscuits to keep them flaky?
A: To maintain their flaky texture, reheat the biscuits in the oven at 300°F (150°C) for 5-10 minutes. Avoid microwaving, as it can make the biscuits soft and lose their crisp edges.
Q: Can I add nuts or other toppings to the biscuits?
A: Absolutely! You can add chopped pecans or walnuts to the cinnamon-sugar topping for extra texture and flavor. Just sprinkle them on before baking to create a crunchy finish.
Check out my other fall recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these cinnamon crunch pumpkin cathead biscuits with whipped salted caramel butter. Happy baking!
