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Yeast Biscuits, Pumpkin Biscuits
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Pumpkin Saffron Yeast Biscuits

Prep Time50 mins
Cook Time25 mins
Servings: 9 biscuits


  • 1 cup diced.pumpkin
  • 1 thinly sliced cherry hot pepper
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon instant yeast
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • a pinch of saffron
  • 3 tablespoons melted vegetable shortening or lard/bacon fat
  • 1/4 cup shelled pistacchios
  • 1 tablespoon heavy cream


  • Combine pumpkin, ginger and pepper. Toss with olive oil and salt. Roast in oven for 30 minutes.
  • Heat buttermilk in the microwave for 1 minute. Add saffron and leave for at least 10 minutes.
  • Spray a cookie sheet with non stick spray or use parchment paper, if desired.
  • Combine yeast, flours, sugar and salt.
  • Add buttermilk and shortening. Mix well to combine. Using dough hook attachment on an electric mixer, knead for about 5 minutes.
  • Continuing to use the dough hook attachment, knead in the roasted pumpkin and pistacchios.
  • Transfer to a lightly floured surface. Sprinkle some flour on top. The dough is quite wet.
  • Using your hands, pat the dough to about 1/2" thick and cut out biscuits using a biscuit/cookie cutter.
  • Place on prepared cookie sheet. Cover with a towel and leave to rise for 1 1/2 hours. It won't double in size but will get quite puffy.
  • Preheat oven to 400 F. Brush the tops with the heavy cream. Bake for 20-25 minutes, until golden brown.


Since I used instant yeast, the buttermilk can be at room temperature. If using dry active yeast, first leave the saffron in the warm milk. Then reheat milk to 110-115 F and proof yeast in the heated saffron buttermilk before adding to the flour.
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