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Small Batch Pumpkin Biscuits Recipe

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4.3 from 22 reviews

These small batch pumpkin biscuits are perfect for a cozy snack or a delightful breakfast treat. Made with warm spices like cinnamon and nutmeg, and enriched with pumpkin puree and buttermilk, these biscuits offer a tender crumb with a subtle hint of sweetness. Ideal for those wanting a smaller batch, they bake quickly to a beautiful golden brown and are delicious served warm with butter or honey.

  • Total Time: 23 minutes
  • Yield: 4 biscuits

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 Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and set it aside.
  2. Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together all the dry ingredients. Add the cold, cubed butter and use a pastry cutter or two forks to cut the butter into the dry mixture until you have small pea-sized chunks of butter dispersed throughout.
  3. Add Wet Ingredients: Using a rubber spatula, fold the cold buttermilk and pumpkin puree into the dry mixture gently until a soft dough forms. Be careful not to overmix as it can make the biscuits tough.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it 2 to 4 times just to bring it together. Avoid overworking the dough to prevent warming the butter.
  5. Fold the Dough: Shape the dough into a rectangle. Fold the left side over the right side, gently pat down, then fold the top over the bottom and pat down again. This folding technique adds layers for flakier biscuits.
  6. Repeat Folding: Repeat the folding process two more times. Then reshape the dough into a rectangle and flatten it with a rolling pin to about 1 inch thickness.
  7. Cut the Biscuits: Flour a 2.5-inch biscuit cutter, and cut out 4 biscuits by pressing firmly without twisting the cutter. Gently wiggle to remove the biscuit and cutter. Collect any dough scraps, shape into a puck for snacking or bake alongside the biscuits.
  8. Prepare for Baking: Place the biscuits on the prepared baking sheet spaced evenly. Optionally, sprinkle flaky sea salt on top for added flavor.
  9. Bake: Bake the biscuits in the preheated oven for 13 minutes or until they turn a lovely golden brown color.
  10. Cool and Serve: Remove the biscuits from the oven and let them cool just enough to handle, then serve warm with butter, honey, or your favorite spread.

Notes

  • Keep the butter and liquids cold to ensure the biscuits stay flaky.
  • Do not overmix or over-knead the dough to avoid tough biscuits.
  • Folding the dough multiple times creates layers for a better texture.
  • You can add flaky sea salt on top for a sweet-salty contrast.
  • If you don’t have buttermilk, you can substitute with milk plus a teaspoon of lemon juice or vinegar.
  • Store any leftover biscuits in an airtight container for up to 2 days and reheat gently before serving.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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