Small batch pumpkin biscuits Recipe

If you’re on the hunt for a cozy, seasonal treat, look no further than these small batch pumpkin biscuits. Bursting with warm spices and tender, flaky layers, these Small batch pumpkin biscuits are perfect for a quick baking session that won’t overwhelm your kitchen or your schedule. They strike the ideal balance between a tender crumb and just the right touch of pumpkin flavor, making them a wonderful addition to any autumn table or a weekend brunch with friends. Trust me, once you experience how easy and delicious these biscuits are, they’ll quickly become a seasonal staple you’ll reach for again and again.

Ingredients You’ll Need

These ingredients are refreshingly simple, but each one plays a crucial role in crafting the perfect biscuit texture and that unmistakeable pumpkin warmth. From the buttery richness to the gentle spices, every component works together beautifully to create something truly special.

• 1 cup all-purpose flour: The foundation for tender biscuits, providing structure while remaining light.
• 1/2 tsp baking powder: Gives a gentle lift that results in flaky layers.
• 1/4 tsp baking soda: Helps with subtle rise and browning when mixed with pumpkin’s natural acidity.
• 1/4 tsp salt: Enhances all the flavors; never skip it!
• 1/2 tsp cinnamon: Injects warm, autumnal spice that complements the pumpkin perfectly.
• 1/8 tsp nutmeg: Adds a hint of nutty depth to the flavor profile.
• 1/2 tbsp sugar: Balances the spices and lends a touch of sweetness.
• 4 tbsp cold butter, cubed: Essential for flakiness and that melt-in-your-mouth buttery goodness.
• 1/4 cup cold buttermilk: Keeps the dough tender and moist with subtle tanginess.
• 1/4 cup pumpkin puree: The star ingredient that brings moisture, vibrant color, and unmistakable pumpkin flavor.

How to Make Small batch pumpkin biscuits

Step 1: Preheat and Prepare

Kick things off by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper. This ensures your biscuits bake evenly and prevent any sticking, making cleanup a breeze.

Step 2: Mix the Dry Ingredients and Cut in Butter

In a large bowl, whisk together all your dry ingredients—flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Adding the spices right here ensures they’re evenly spread. Next, add your cold, cubed butter and use a pastry cutter or two forks to cut it in until you see small, pea-sized chunks. These little chunks of butter are what give your biscuits their flakiness, so don’t overwork them!

Step 3: Combine Wet Ingredients and Form Dough

Now gently fold in the buttermilk and pumpkin puree with a rubber spatula, stirring just until you have a soft dough. Avoid overmixing to keep your biscuits tender and fluffy—the dough should come together but remain a little shaggy before you turn it out onto your floured surface.

Step 4: Knead and Fold for Flaky Layers

Transfer the dough to a lightly floured surface and knead just 2-4 times to bring it together without warming up the butter. Then shape the dough into a rectangle and fold the left side over the right, patting gently. Fold the top over the bottom and pat again. Repeat this folding process two more times before flattening the dough to about an inch thick with your pastry roller. These folds create those lovely flaky layers that make biscuits so irresistible.

Step 5: Cut and Bake

Flour your 2.5-inch biscuit cutter to prevent sticking and cut out four biscuits firmly—press straight down without twisting to keep their edges nice and fluffy. The leftover dough can be baked as a rustic snack. Arrange biscuits on your prepared sheet, sprinkle with flaky sea salt if you like, then bake for about 13 minutes until golden brown and smelling like fall in your kitchen.

Step 6: Cool and Serve

Once baked, pull the biscuits out and let them sit just long enough to handle without losing warmth. This brief cool-down locks in the moisture and lets them set up beautifully before you dig in.

How to Serve Small batch pumpkin biscuits

Garnishes

Small batch pumpkin biscuits are naturally tasty but topping them elevates the experience. Try a pat of honey butter for sweetness, a dollop of cream cheese mixed with a touch of maple syrup for richness, or a sprinkle of toasted pumpkin seeds for crunch and visual appeal.

Side Dishes

These biscuits shine alongside hearty dishes like turkey sausage, creamy scrambled eggs, or a warm bowl of butternut squash soup. Their mild sweetness and spice harmony perfectly complement savory breakfasts or light autumn lunches.

Creative Ways to Present

Serve your Small batch pumpkin biscuits sliced and layered with melted cheddar and crispy bacon for a mouthwatering sandwich. Or transform them into a sweet treat by drizzling with whipped cream and cinnamon sugar for a cozy dessert option sure to impress.

Make Ahead and Storage

Storing Leftovers

Wrap leftover biscuits tightly in foil or place them in an airtight container at room temperature. They stay fresh and tender for up to two days, perfect for a quick snack or breakfast the next morning.

Freezing

If you want to save them longer, freeze the biscuits on a baking sheet first, then transfer them to a freezer bag. They keep well up to 2 months, and you’ll love having them ready for anytime pumpkin cravings strike.

Reheating

To bring frozen or leftover biscuits back to life, pop them in a preheated 350-degree oven for 5 to 7 minutes until warmed through. This method keeps them flaky without drying out—microwaving tends to make them gummy.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and provides consistent moisture and flavor that’s ideal for Small batch pumpkin biscuits.

What if I don’t have buttermilk?

No worries—just mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes to create a quick buttermilk substitute.

Can I make these biscuits dairy-free?

Yes, swap the butter for a dairy-free alternative like coconut oil or a plant-based butter and use a dairy-free milk option with a splash of vinegar for the buttermilk. The texture may vary slightly but still delicious.

Why is the butter kept cold? Can I use melted butter?

Keeping butter cold is crucial for flaky biscuits. When cold butter melts during baking, it creates pockets that make the layers light and flaky. Melted butter would just soak into the flour, making the texture dense.

Can I double or triple this recipe easily?

You definitely can! Small batch pumpkin biscuits are great for scaling up, just be mindful not to overmix once you combine the wet and dry ingredients to keep that tender texture.

Final Thoughts

Making Small batch pumpkin biscuits is such a joyful way to bring some seasonal magic to your kitchen without a big commitment. Easy to whip up, utterly delicious, and charmingly rustic, this recipe makes you feel like you’re baking with a sprinkle of autumn cozy right into your day. I encourage you to try it soon—you might just find your new favorite biscuit recipe to share around your table for years to come!

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