Small batch pumpkin biscuits Recipe

If you’re craving a cozy, delightful treat that perfectly captures the essence of fall, these Small batch pumpkin biscuits are exactly what you need. They bring together the warm spices of cinnamon and nutmeg with the richness of pumpkin puree, creating tender, flaky biscuits that are just the right size for a comforting snack or a side to your favorite meal. Whipping up this small batch means you get fresh, homemade biscuits without overwhelming quantities, making this recipe a charming, simple pleasure you’ll love returning to time and time again.

Ingredients You’ll Need

Getting the ingredients right is the secret to these Small batch pumpkin biscuits turning out just perfectly. Each component plays a crucial role, whether it’s the buttermilk adding tang and tenderness, or the spices bringing that unmistakable pumpkin flavor to life.

• 1 cup all-purpose flour: The base that gives structure and a tender crumb to your biscuits.
• 1/2 tsp baking powder: Helps your biscuits rise and become wonderfully fluffy.
• 1/4 tsp baking soda: Works alongside the baking powder for a light texture and slight browning.
• 1/4 tsp salt: Enhances all the flavors and balances the sweetness.
• 1/2 tsp cinnamon: Adds warmth and the perfect hint of spice typical to pumpkin treats.
• 1/8 tsp nutmeg: A subtle spice that deepens the autumnal flavor profile.
• 1/2 tbsp sugar: A touch of sweetness to harmonize the spices and pumpkin.
• 4 tbsp cold, cubed butter: Key for flakiness and richness in every bite.
• 1/4 cup cold buttermilk: Keeps the biscuits tender and adds a slight tang.
• 1/4 cup pumpkin puree: The star ingredient that gives these biscuits their moist, soft texture and that beloved pumpkin flavor.

How to Make Small batch pumpkin biscuits

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 425°F to ensure it’s hot and ready to create that perfect golden crust. Line a baking sheet with parchment paper so your beautiful biscuits won’t stick and will bake evenly.

Step 2: Mix Your Dry Ingredients and Cut in the Butter

In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Next, toss in the cold, cubed butter. Using a pastry cutter or two forks, work the butter into the dry mix until you get small, pea-sized chunks. This step is crucial for that flaky biscuit texture we all adore.

Step 3: Incorporate Wet Ingredients

Grab a rubber spatula and fold in the cold buttermilk and pumpkin puree gently but thoroughly into the dry mixture. Aim for soft, cohesive dough but be careful not to overmix — you want it just combined for tender, light biscuits.

Step 4: Lightly Knead the Dough

Turn your dough out onto a floured surface and knead it very gently 2 to 4 times just to bring everything together. Keep it light because over-kneading can toughen biscuits and spoil the delicate crumb.

Step 5: Fold to Create Flaky Layers

Shape the dough into a rectangle. Fold the left side over the right, pat it down gently, then fold the top over the bottom and pat again. This folding step creates layers that will bake into flaky, tender biscuits.

Step 6: Repeat the Folding and Roll Out

Go through the folding process two more times to build those irresistible layers. After the last fold, roll the dough out with a pastry roller to about an inch thick — just right for light, fluffy biscuits.

Step 7: Cut Out Your Biscuits

Flour a 2.5-inch biscuit cutter and press it firmly into the dough without twisting, which can seal the edges and prevent the rise. Cut out 4 biscuits. Don’t worry about the leftover dough — scrap it together, shape it into a little puck, and bake it alongside the rest for a tasty bonus snack.

Step 8: Bake to Golden Perfection

Place your biscuits on the lined baking sheet, optionally sprinkle with flaky sea salt for a little savory contrast, and bake for about 13 minutes until the tops turn a beautiful golden brown.

Step 9: Cool and Enjoy

Once baked, remove the biscuits from the oven and let them cool just enough to handle comfortably. Fresh and warm, these Small batch pumpkin biscuits are now ready to delight your taste buds.

How to Serve Small batch pumpkin biscuits

Garnishes

A sprinkle of flaky sea salt right before baking adds a surprising pop. If you want to go sweet, try a light spread of honey butter or cinnamon sugar butter on top of warm biscuits for a luscious finishing touch that complements the pumpkin perfectly.

Side Dishes

These biscuits make an ideal side to creamy soups, hearty stews, or a simple fall salad. Think butternut squash soup or roasted vegetable stew — their cozy spices pair beautifully with seasonal favorites.

Creative Ways to Present

For a brunch spread, slice the biscuits in half and stuff them with crispy bacon and a smear of cream cheese or even scrambled eggs for a pumpkin-inspired breakfast sandwich. You can also dollop on a spoonful of whipped maple butter and offer a variety of jams for a charming self-serve biscuit bar.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Small batch pumpkin biscuits, store them in an airtight container at room temperature for up to two days. This keeps them soft and fresh, though they are undoubtedly best enjoyed the same day they’re baked.

Freezing

To enjoy these biscuits later, freeze them individually in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. They’ll keep well for up to three months, letting you savor that pumpkin goodness any time you crave.

Reheating

Reheat frozen or refrigerated biscuits in a 350°F oven for about 10 minutes to bring back that just-baked warmth and flaky texture. Avoid microwaving if you can; the oven does a superior job of reviving that fresh-baked feeling.

FAQs

Can I substitute canned pumpkin puree with fresh pumpkin?

Yes, you can! Just make sure to cook and puree your fresh pumpkin well beforehand, and measure the puree after draining any excess moisture to keep your biscuit dough from becoming too wet.

What can I use if I don’t have buttermilk?

A simple substitute is milk with a tablespoon of lemon juice or vinegar added, left to sit for 5 to 10 minutes. This mimics the acidity and tang of buttermilk, essential for tender, fluffy biscuits.

Why is folding the dough important in this recipe?

Folding creates layers within the dough, which results in flakier biscuits that are light and airy rather than dense. It’s a small effort that makes a big difference!

Can I make these biscuits vegan?

To make vegan Small batch pumpkin biscuits, substitute the butter with a vegan butter alternative and use a plant-based milk mixed with lemon juice or apple cider vinegar instead of buttermilk. The flavor and texture will still be delicious!

How spicy are these biscuits from the cinnamon and nutmeg?

The spices are used subtly to enhance the pumpkin flavor without overwhelming it, so expect a gentle warmth rather than intense spice. You can always adjust the amounts to suit your taste.

Final Thoughts

If you love pumpkin and biscuits as much as I do, this Small batch pumpkin biscuits recipe is a must-try. It’s simple, quick, and delivers the kind of comforting, spiced goodness that really makes your kitchen feel like a cozy haven. Whether you’re baking for one or two or just want to spoil yourself with fresh biscuits without leftovers, this recipe will quickly become your fall favorite. I hope you enjoy every flaky bite as much as I do!

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