Small Batch Pumpkin Biscuits Recipe
These small batch pumpkin biscuits offer a perfect blend of tender, flaky texture and warm autumn spices. Made with pumpkin puree and a hint of cinnamon and nutmeg, these biscuits are a delightful seasonal treat that’s quick to prepare and perfect for cozy breakfasts or snacks.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 4 small biscuits 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
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
- Preheat oven: Preheat the oven to 425°F and line a baking sheet with parchment paper to prepare for baking.
- Mix dry ingredients and cut in butter: In a large bowl, whisk together all the dry ingredients. Add the cold cubed butter, then use a pastry cutter or two forks to cut the butter into the dry mixture until it resembles small pea-sized chunks.
- Add wet ingredients and form dough: Using a rubber spatula, stir in the cold buttermilk and pumpkin puree until a soft dough forms. Be careful not to overmix to maintain tenderness.
- Knead dough lightly: Turn the dough onto a floured surface and knead it 2 to 4 times just to bring it together, preventing overworking or warming the dough.
- Fold the dough: Shape the dough into a rectangle, then fold the left side over the right side and gently pat down. Fold the top over the bottom and pat down again.
- Repeat folding: Repeat the folding process two more times to create layers. Then reshape the dough into a rectangle and flatten it with a pastry roller to about 1 inch thickness.
- Cut biscuits: Flour a 2.5-inch biscuit or cookie cutter and cut 4 biscuits without twisting the cutter. Optionally, shape leftover dough into a puck for snacking.
- Prepare for baking: Place the biscuits on the prepared baking sheet and optionally sprinkle with flaky sea salt for extra flavor.
- Bake: Bake the biscuits in the preheated oven for 13 minutes or until they turn golden brown.
- Cool and serve: Remove biscuits from the oven and allow them to cool slightly so they can be handled safely before serving.
Notes
- Use cold butter and cold liquids to achieve flaky biscuits.
- Do not overmix or over-knead the dough to keep biscuits tender.
- Folding the dough multiple times helps create layers and flakiness.
- Flaky sea salt topping is optional but adds a nice flavor boost.
- Leftover dough pieces can be baked separately for snacking.
Keywords: pumpkin biscuits, autumn biscuits, flaky biscuits, pumpkin puree, breakfast biscuits, small batch biscuits, easy biscuit recipe
