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Small Batch Pumpkin Biscuits Recipe

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★★★★★

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.

Ingredients

Scale

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

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