Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter
These Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter are soft and fluffy on the inside with a perfectly golden, crisp exterior. Baked tall and rustic in true cathead style, they’re topped with a sweet cinnamon crunch and served warm with a generous spread of whipped maple butter. Paired with a hot cup of coffee, they’re the ultimate cozy fall breakfast.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
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!
Cake flour (see notes on recipe card below for homemade cake flour)
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Pumpkin pie spice or cinnamon
Salt
Salted butter
Pumpkin puree
Buttermilk (see recipe card below for homemade buttermilk)
Greek yogurt or sour cream
Vanilla bean paste or extract
Brown sugar
Maple syrup
Why You’ll Love Cinnamon Crunch Pumpkin Cathead Biscuits w/ Whipped Maple Butter:
Soft and Fluffy Inside: These biscuits bake up tender and pillowy, perfect for pulling apart while still warm.
Golden and Crisp Outside: The rustic cathead style gives them a crunchy, golden exterior that contrasts beautifully with the fluffy middle.
Sweet Cinnamon Crunch Topping: A sugary, spiced layer on top adds extra flavor and texture in every bite.
Whipped Maple Butter: Rich, creamy, and slightly sweet, this spread takes the biscuits to the next level.
Cozy Fall Flavor: Pumpkin, cinnamon, and maple come together for the ultimate autumn breakfast.
Rustic and Easy: No need for rolling or cutting—cathead biscuits are simple to make and naturally imperfect in shape.
Bakery-Style at Home: They look and taste like something you’d find at a café but can be made right in your kitchen.
Perfect with Coffee: These biscuits are made for pairing with a hot cup of coffee or tea on a chilly morning.
Versatile: Delicious for breakfast, brunch, or even as a fall-inspired dessert when served with whipped cream or ice cream.
Crowd-Pleaser: A unique twist on traditional biscuits that’s sure to impress family and guests.
Tips for Making Cinnamon Crunch Pumpkin Cathead Biscuits:
Use Cold Ingredients: Cold butter and cold pumpkin purée help create steam pockets in the dough, which makes the biscuits rise tall and stay fluffy.
Don’t Overmix the Dough: Stir until just combined. Overmixing will develop too much gluten and make the biscuits dense.
Shape Lightly: Cathead biscuits are meant to look rustic. Scoop or drop the dough onto the pan instead of rolling and cutting.
Add the Cinnamon Crunch Topping Generously: The topping should fully cover the surface for a crisp, sweet, spiced crust.
Bake Until Golden: Look for a deep golden-brown top and lightly crisp edges—this ensures the centers stay tender.
Serve Warm: These biscuits are best enjoyed fresh from the oven while the inside is fluffy and the topping is crisp.
Tips for Making Whipped Maple Butter:
Soften the Butter First: Let the butter sit at room temperature until soft for smooth whipping.
Whip Until Fluffy: Use a hand or stand mixer to whip the butter until light and airy before adding the maple syrup.
Add Maple Syrup Slowly: Drizzle it in gradually while whipping to avoid a runny consistency.
Chill Before Serving (Optional): For a firmer, spreadable butter, refrigerate it for 15–20 minutes before serving.
How to Store Cinnamon Crunch Pumpkin Cathead Biscuits w/ Whipped Maple Butter:
Room Temperature: Store biscuits (without the butter) in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to refresh their crisp exterior.
Refrigerator: Keep leftover biscuits in an airtight container in the fridge for up to 4–5 days. Warm them in the oven at 325°F for 8–10 minutes before serving.
Freezer (Unbaked Dough): Scoop and freeze the biscuit dough on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Bake directly from frozen, adding a few extra minutes to the bake time.
Freezer (Baked Biscuits): Once cooled, wrap baked biscuits tightly in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Reheat in the oven until warmed through and crisp.
Whipped Maple Butter: Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months. Let it soften at room temperature before spreading.
FAQs:
Q: Can I make the biscuit dough ahead of time?
A: Yes. You can mix the dough, cover it tightly, and refrigerate overnight. The next day, scoop and bake as directed. OR scoop the dough into the pan, and place in the refrigerator overnight to bake the next morning.
Q: Do I have to use homemade whipped maple butter?
A: No. Store-bought butter or even plain salted butter works, but the whipped maple butter adds an extra layer of fall flavor that pairs perfectly with the biscuits.
Q: Can I freeze unbaked biscuit dough?
A: Absolutely. Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes.
Q: How do I keep the biscuits from turning out dense?
A: Make sure not to overmix the dough. Stir until just combined and handle lightly when shaping. Cold butter also helps create steam for fluffier biscuits.
Q: What makes these “cathead” biscuits?
A: Cathead biscuits are larger, rustic Southern-style biscuits that are scooped or dropped instead of rolled and cut. They bake up tall, fluffy, and golden.
Q: How long will the whipped maple butter last?
A: Store it in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Let it soften before serving.
Check out my other fall breakfast recipes:
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 maple butter. Happy baking!
