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Small batch pumpkin biscuits Recipe

Small batch pumpkin biscuits Recipe
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★★★★★

5 from 21 reviews

These small batch pumpkin biscuits are a perfect autumn treat, combining the warm flavors of cinnamon and nutmeg with tender, flaky texture. Made with pumpkin puree and buttermilk, these biscuits are moist and flavorful with a hint of sweetness and a buttery finish. Ideal for a cozy breakfast or snack, this recipe makes a manageable four biscuits and can be easily doubled for larger groups.

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 your oven to 425°F (220°C) and line a baking sheet with parchment paper. Set it aside for later use.
  2. Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients—flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar—for even distribution of spices and leavening agents.
  3. Cut in Butter: Add the cold, cubed butter to the dry ingredients and use a pastry cutter or two forks to cut it into the mixture until the butter forms small pea-sized chunks, which will create a flaky texture in the biscuits.
  4. Add Wet Ingredients: Stir in the cold buttermilk and pumpkin puree with a rubber spatula. Combine until a soft dough forms, being careful not to overmix to keep biscuits tender.
  5. Knead Dough: Turn the dough out onto a floured surface and gently knead it 2 to 4 times to bring it together. This light kneading prevents overworking the dough and warming the butter.
  6. Fold Dough: Shape the dough into a rectangle. Fold the left side over to the right, gently patting down. Then fold the top over the bottom and pat down again. Repeat this folding process two more times to create layers.
  7. Shape and Roll: After the final fold, shape the dough back into a rectangle and use a rolling pin to flatten it to about 1 inch thickness.
  8. Cut Biscuits: Lightly flour a 2.5-inch biscuit or cookie cutter. Firmly press down into the dough without twisting to cut four biscuits. Gently wiggle to release the biscuits from the cutter. Shape any dough scraps into a small puck for extra snacking biscuits.
  9. Prepare for Baking: Place the cut biscuits on the prepared baking sheet. Optionally, sprinkle flaky sea salt on top of each biscuit for added flavor.
  10. Bake: Bake in the preheated oven for 13 minutes, or until the biscuits turn golden brown on top.
  11. Cool and Serve: Remove the biscuits from the oven and allow them to cool just until they can be handled. Serve warm for best flavor and texture.

Notes

  • Do not overmix the dough to keep biscuits tender and flaky.
  • Keep the butter and buttermilk cold for a better flaky texture.
  • Use a light touch when folding the dough to create layers.
  • Press the biscuit cutter straight down and avoid twisting for taller biscuits.
  • Flaky sea salt on top is optional but adds a nice contrast to the slight sweetness.
  • These biscuits are best served fresh but can be stored in an airtight container for up to 2 days.

Nutrition

Keywords: pumpkin biscuits, small batch biscuits, fall biscuits, pumpkin recipes, breakfast biscuits, flaky biscuits

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