Print

Small Batch Pumpkin Biscuits Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 20 reviews

These small batch pumpkin biscuits are a perfect seasonal treat, combining tender, fluffy texture with warm spices and the natural sweetness of pumpkin puree. Made with simple ingredients and just enough sweetness and spice to make them irresistible, these biscuits are ideal for a cozy breakfast or snack. They bake up golden and flaky, with a hint of cinnamon and nutmeg, making them perfectly festive and comforting.

Ingredients

Dry Ingredients

  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tbsp sugar

Wet Ingredients

  • 4 tbsp butter, cold & cubed
  • 1/4 cup buttermilk, cold
  • 1/4 cup pumpkin puree

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside for baking the biscuits.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until well combined.
  3. Cut in Butter: Add the cold, cubed butter into the dry mixture. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles small pea-sized chunks. This step is key for flaky biscuits.
  4. Add Wet Ingredients: Stir the cold buttermilk and pumpkin puree into the mixture with a rubber spatula until a soft dough forms. Mix just until combined to avoid overworking the dough.
  5. Knead Dough: Turn the dough onto a floured surface and gently knead it 2-4 times to bring it together, being careful not to overwork or warm the dough.
  6. Fold for Flakiness: Shape the dough into a rectangle. Fold the left side over the right, then gently pat the dough down. Fold the top over the bottom and pat down again. Repeat this folding process twice more to build layers.
  7. Roll and Cut: Flatten the rectangle with a pastry roller to about 1 inch thickness. Flour a 2.5-inch biscuit cutter and cut 4 biscuits by pressing down firmly without twisting. Remove each biscuit carefully. Shape any dough scraps into a puck and bake alongside the biscuits for a tasty snack.
  8. Bake: Place the biscuits on the prepared baking sheet. Optionally, sprinkle flaky sea salt on top for extra flavor. Bake in the preheated oven for about 13 minutes or until golden brown.
  9. Cool and Serve: Remove the biscuits from the oven and let them cool just enough to handle. Serve warm and enjoy the delightful flavors!

Notes

  • Storage: Store the pumpkin biscuits in an airtight container at room temperature for 2-3 days or refrigerate for up to 7 days, though they are best eaten fresh.
  • Reheating: To reheat, microwave the biscuits for 10-15 seconds until warmed through, retaining their soft, flaky texture.

Find it online: https://deliciousyum.com/small-batch-pumpkin-biscuits-recipe/