why make this recipe
Small batch pumpkin biscuits are a delightful treat that captures the essence of fall. They are warm, flaky, and bursting with the flavors of pumpkin and warming spices. This recipe is perfect for those cozy mornings or sweet afternoons when you want a little something special without making a large batch. Plus, they can be made quickly and easily with just a few ingredients.
how to make small batch pumpkin biscuits
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 & cubed)
- 1/4 cup buttermilk (cold)
- 1/4 cup pumpkin puree
Directions:
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk all the dry ingredients together.
- Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the dry mixture until it resembles small pea-sized chunks.
- Stir in the buttermilk and pumpkin puree until a soft dough forms. Be careful not to overmix.
- Turn the dough onto a floured surface and knead it gently 2-4 times to bring it together. This helps avoid overworking the dough.
- Shape the dough into a rectangle. Fold the left side over the right and pat it down gently. Then, fold the top over the bottom and pat it down again.
- Repeat the folding process two more times.
- After the last fold, flatten the dough to about an inch thick with a pastry roller.
- Flour a 2.5-inch cookie cutter or biscuit cutter and cut out 4 biscuits. Press the dough firmly without twisting the cutter. Gently wiggle it to remove the biscuit and the cutter.
- You can also bake the leftover dough scraps as is or shape them into a puck to bake along with the biscuits.
- Place the biscuits on the prepared baking sheet. If desired, sprinkle with flaky sea salt.
- Bake for 13 minutes or until golden brown.
- Remove from the oven and let cool for a moment before serving.
how to serve small batch pumpkin biscuits
These pumpkin biscuits are best served warm. You can enjoy them plain, or spread some butter or cream cheese for extra flavor. They also pair well with coffee or tea for a cozy snack time.
how to store small batch pumpkin biscuits
If you have any leftovers, store the biscuits in an airtight container at room temperature for up to two days. For longer storage, you can freeze them. Place them in a freezer-safe container, and they will keep for about a month. Just reheat them in the oven when you are ready to enjoy!
tips to make small batch pumpkin biscuits
- Make sure your butter is cold for flaky biscuits.
- Don’t overmix the dough. Mix until just combined for the best texture.
- Feel free to add chocolate chips or nuts for extra flavor and crunch.
- Adjust the spices according to your taste. You can add ginger or cloves for a different flavor profile.
variation
You can easily modify these biscuits by adding different spices or ingredients. Try using maple syrup instead of sugar for a sweeter touch, or add dried cranberries for a fruity twist.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour. The biscuits may be denser, so adjust the liquid as needed.
2. What can I use instead of buttermilk?
If you don’t have buttermilk, you can use regular milk with a splash of vinegar or lemon juice. Let it sit for a few minutes to thicken.
3. How can I make these biscuits sweeter?
You can increase the sugar to taste or add a glaze of powdered sugar mixed with milk for a sweet finish.
4. Can I double this recipe?
Yes, you can double the ingredients if you want to make a larger batch. Just make sure to adjust the baking time if you bake them all together.
Print
Small Batch Pumpkin Biscuits
Warm, flaky pumpkin biscuits perfect for cozy mornings or sweet afternoons, made easily with a few ingredients.
- Total Time: 23 minutes
- Yield: 4 biscuits 1x
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, cubed)
- 1/4 cup buttermilk (cold)
- 1/4 cup pumpkin puree
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk all the dry ingredients together.
- Add the cold, cubed butter and cut it into the dry mixture until it resembles small pea-sized chunks.
- Stir in the buttermilk and pumpkin puree until a soft dough forms.
- Turn the dough onto a floured surface and knead gently 2-4 times.
- Shape the dough into a rectangle, fold the left side over the right, then fold the top over the bottom, patting down gently.
- Repeat the folding process two more times.
- Flatten the dough to about an inch thick with a pastry roller.
- Flour a 2.5-inch cookie cutter and cut out 4 biscuits.
- Place the biscuits on the prepared baking sheet and sprinkle with flaky sea salt if desired.
- Bake for 13 minutes or until golden brown.
- Remove from the oven and let cool before serving.
Notes
Serve warm with butter or cream cheese. They pair well with coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg