Save Fluffy, cheesy biscuit balls infused with pumpkin purée and herbs, perfect as a comforting snack or an autumn-inspired appetizer.
When I made these for our fall family game night, everyone asked for the recipe before the evening ended. The pumpkin adds wonderful moisture and flavor without overwhelming the classic biscuit vibe.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tbsp
- Fine sea salt: 1/2 tsp
- Ground black pepper: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Shredded sharp cheddar cheese: 1 cup (100 g)
- Grated Parmesan cheese: 1/4 cup (25 g)
- Pumpkin purée (unsweetened): 1 cup (240 g)
- Buttermilk: 1/4 cup (60 ml)
- Large egg: 1
- Unsalted butter, melted: 1/4 cup (60 g)
- Chopped fresh chives (or dried): 2 tbsp fresh or 1 tbsp dried
- Garlic, minced (optional): 1 clove
Instructions
- Prep Oven & Sheet:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry:
- In large bowl, whisk together flour, baking powder, salt, pepper, and smoked paprika.
- Add Cheese:
- Stir in cheddar and Parmesan, coating cheese in flour mixture.
- Mix Wet:
- In separate bowl, whisk pumpkin purée, buttermilk, egg, and melted butter until smooth.
- Combine & Add Herbs:
- Pour wet ingredients into dry. Fold in chives and garlic. Mix gently until just combined; avoid overmixing.
- Form Balls:
- Use cookie scoop or spoons to shape 16 heaping tablespoons of dough. Place on prepared sheet, spacing slightly apart.
- Bake:
- Bake 16–18 minutes, until puffed and golden.
- Serve:
- Cool slightly; enjoy warm.
Save These biscuit balls are always a staple at our autumn brunch. Everyone loves pulling apart the warm, cheesy centers together around the table.
Required Tools
Grab mixing bowls, a whisk, parchment paper, baking sheet, and a cookie scoop or spoons for effortless shaping.
Allergen Information
This recipe contains gluten (wheat), milk, and egg. Always double-check product labels for hidden allergens if needed.
Nutritional Information
Each biscuit ball contains approximately 110 calories, 5 g fat, 13 g carbohydrates, and 4 g protein.
Save Bring out honey butter or creamy dip for serving, and watch them disappear quickly—they're best enjoyed fresh and warm!
Recipe FAQ
- → Can I use canned pumpkin for this dish?
Yes, canned pumpkin works well if it's unsweetened. Avoid pumpkin pie filling, as it’s too sweet for savory biscuit balls.
- → What cheeses are best for this preparation?
Sharp cheddar and Parmesan melt smoothly and bring rich flavor. You can also try other hard cheeses for variety.
- → Are there any herb substitutions possible?
Chives add a mild onion flavor, but parsley, thyme, or green onions work nicely if you prefer different herbal notes.
- → How do I keep biscuit balls fluffy?
Don’t overmix the dough; gentle folding preserves air pockets for a light texture. Use cold cheese for best results.
- → What can I serve alongside these biscuit balls?
Creamy herb dip or sweet honey butter pairs wonderfully, but tangy yogurt dips or savory spreads also complement them.
- → Can these be made ahead and reheated?
Yes, bake and freeze them, then rewarm in the oven for about 8 minutes at 350°F until heated through and crisp.