Small Batch Pumpkin Biscuits Recipe

Introduction

These small batch pumpkin biscuits are perfect for cozy breakfasts or afternoon snacks. Soft, flaky, and lightly spiced, they combine the warm flavors of pumpkin and cinnamon in a tender biscuit that’s quick to make and bake.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 tablespoon sugar
• 4 tablespoons cold butter, cubed
• 1/4 cup cold buttermilk
• 1/4 cup pumpkin puree

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper. Set aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
3. Step 3: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the mixture until it resembles small pea-sized chunks.
4. Step 4: Stir in the cold buttermilk and pumpkin puree with a rubber spatula until a soft dough forms. Be careful not to overmix.
5. Step 5: Turn the dough onto a floured surface and knead gently 2-4 times to bring it together without overworking it.
6. Step 6: Shape the dough into a rectangle. Fold the left side over to the right and gently pat down. Then fold the top over the bottom and pat down again.
7. Step 7: Repeat the folding process two more times, shape the dough into a rectangle again, and flatten it with a rolling pin to about 1 inch thickness.
8. Step 8: Flour a 2.5-inch biscuit cutter and cut out 4 biscuits, pressing firmly without twisting. Remove the biscuits gently. You can bake the remaining dough scraps as a small snack if you like.
9. Step 9: Place the biscuits on the prepared baking sheet. Optionally, sprinkle flaky sea salt on top for added flavor.
10. Step 10: Bake for about 13 minutes or until golden brown. Remove from oven and let cool slightly before serving.

Tips & Variations

• Use cold butter and buttermilk to ensure flaky layers in your biscuits.
• For a dairy-free option, substitute butter with coconut oil and use a dairy-free milk with a splash of lemon juice instead of buttermilk.
• Add a handful of chopped pecans or walnuts for extra texture and nutty flavor.
• Try drizzling warm honey or maple syrup over the biscuits for a sweet finish.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, warm in a 350°F oven for 5-7 minutes or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.

Can I make these biscuits without buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/4 cup of milk. Let it sit for 5 minutes before using.

Small Batch Pumpkin Biscuits Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

These small batch pumpkin biscuits are a delightful fall-inspired treat that combine the warm flavors of pumpkin and spices with a flaky, tender texture. Perfect for a cozy breakfast or snack, these biscuits are made with simple ingredients and baked to golden perfection in under 30 minutes.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 4 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C), then line a baking sheet with parchment paper and set it aside.
2. Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles small pea-sized chunks.
3. Add Wet Ingredients: Stir in the cold buttermilk and pumpkin puree using a rubber spatula until a soft dough forms. Be careful not to overmix to keep the biscuits tender.
4. Knead Dough: Turn the dough out onto a floured surface and knead gently 2-4 times to bring the dough together without overworking it or warming it too much.
5. Fold the Dough: Shape the dough into a rectangle. Fold the left side over the right side and gently pat down. Then fold the top over the bottom and pat down again gently.
6. Repeat Folding: Repeat the folding process two more times. Reshape the dough into a rectangle and flatten it to about 1 inch thickness using a pastry roller.
7. Cut Biscuits: Flour a 2.5-inch biscuit cutter or cookie cutter. Cut out 4 biscuits by pressing firmly down without twisting. Gently wiggle the cutter to release the biscuits. You may bake the remaining dough scraps by shaping them into a small round for snacking.
8. Bake Biscuits: Place the biscuits on the prepared baking sheet, optionally sprinkle flaky sea salt on top, and bake for about 13 minutes, or until they are golden brown.
9. Cool and Serve: Remove the biscuits from the oven and allow them to cool slightly before serving.

Notes

• Use cold butter and buttermilk to ensure flaky biscuits.
• Do not overmix the dough to avoid tough biscuits.
• Flaky sea salt on top adds a nice contrast but is optional.
• These biscuits are best enjoyed fresh but can be reheated gently the next day.
• Leftover dough scraps can be shaped and baked as a small biscuit snack.

Keywords: pumpkin biscuits, fall biscuits, breakfast biscuits, pumpkin recipes, small batch biscuits, easy biscuits