Introduction

These small batch pumpkin biscuits are perfect for a cozy treat with just the right balance of warm spices and tender crumb. Made with pumpkin puree and a hint of cinnamon and nutmeg, they bring a subtle fall flavor to your table. Ideal when you want fresh biscuits without making a large batch.

Three round, golden brown biscuits with a slightly rough texture are placed on parchment paper on a silver baking tray. The biscuits have small layers that show a flaky structure, and some coarse salt is sprinkled on top of them, adding texture and shine. The lighting highlights the warm, crispy tops and soft edges of the biscuits. The background features a white marbled texture to enhance the focus on the biscuits. Photo taken with an iphone --ar 4:5 --v 7

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
4 tbsp butter (cold and cubed)
1/4 cup buttermilk (cold)
1/4 cup pumpkin puree

Instructions

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

Tips & Variations

For a dairy-free version, substitute buttermilk with a mixture of almond milk and a teaspoon of lemon juice, letting it sit for 5 minutes to curdle.
Add a handful of chopped pecans or walnuts to the dough for extra texture and flavor.
Serve warm with honey butter or your favorite jam for a delightful twist.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them longer, freeze the biscuits in a sealed bag for up to 1 month. Reheat in a toaster oven or regular oven at 350°F for 5 to 7 minutes until warm and flaky.

How to Serve

The image shows three thick, round biscuits with a golden brown crust and a slightly rough texture, each topped with small flakes of coarse salt. They are placed on a sheet of light brown parchment paper, which sits on a metallic baking tray. The biscuits have a warm, inviting color with some darker spots indicating a crispy exterior. The overall setting is simple and focuses on the freshly baked biscuits ready to be served, with a white marbled texture background visible around the tray. photo taken with an iphone --ar 4:5 --v 7

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 provides consistent texture and flavor.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/4 cup of milk. Let it sit for about 5 minutes before using.