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Small batch pumpkin biscuits Recipe

Small batch pumpkin biscuits Recipe
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★★★★★

5.2 from 30 reviews

These small batch pumpkin biscuits are soft, flaky, and infused with warm spices like cinnamon and nutmeg. Perfect for a cozy autumn breakfast or snack, they combine pumpkin puree and buttermilk for a moist and tender texture. Baked to a golden brown and optionally topped with flaky sea salt, these biscuits are easy to make with simple ingredients and ideal for a quick, comforting treat.

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 cold butter, cubed
  • 1/4 cup cold buttermilk
  • 1/4 cup pumpkin puree

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper, setting it aside for later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar to evenly distribute the spices and leavening agents.
  3. Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the mixture until it forms small pea-sized chunks, ensuring a flaky texture in the biscuits.
  4. Add Wet Ingredients: Stir in the cold buttermilk and pumpkin puree with a rubber spatula until a soft dough forms. Be careful not to overmix to keep the biscuits tender.
  5. Knead Dough: Turn the dough onto a floured surface and knead gently 2-4 times to just bring it together, avoiding overworking which can toughen the dough.
  6. Fold Dough: Shape the dough into a rectangle. Fold the left side over the right and gently pat down. Then fold the top over the bottom and pat again. Repeat this folding process two more times to create layers that contribute to the biscuit’s flakiness.
  7. Roll and Cut: After the final fold, shape the dough into a rectangle again and flatten it to about 1 inch thickness with a pastry roller. Flour a 2.5-inch biscuit cutter, press firmly into the dough without twisting, and cut out 4 biscuits. Remove them gently and save any scraps for baking as a snack.
  8. Bake: Place the biscuits on the prepared baking sheet, optionally sprinkle with flaky sea salt for an extra burst of flavor, and bake for 13 minutes or until golden brown on top.
  9. Cool and Serve: Remove the biscuits from the oven and let them cool just enough to handle them comfortably before serving warm.

Notes

  • Use cold butter and buttermilk to ensure flaky, tender biscuits.
  • Do not overmix the dough to avoid dense biscuits.
  • The folding technique creates layers for flakiness; do not skip this step.
  • Optional flaky sea salt on top adds a nice savory contrast to the sweet spices.
  • Biscuits are best served warm but can be stored in an airtight container for up to 2 days and reheated gently.
  • Scraps of dough can be shaped and baked for a quick pumpkin snack.

Nutrition

Keywords: pumpkin biscuits, small batch biscuits, fall recipes, pumpkin breakfast, flaky biscuits, easy biscuit recipe, homemade pumpkin biscuit

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