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Small Batch Pumpkin Biscuits Recipe

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4.1 from 13 reviews

  • Author: Sara
  • Total Time: 23 minutes
  • Yield: 4 biscuits
  • Diet: Vegetarian

Description

These small batch pumpkin biscuits are a perfect fall treat, combining the warm spices of cinnamon and nutmeg with the moist richness of pumpkin puree. Light, flaky, and easy to make in under 30 minutes, they are ideal for a cozy breakfast or snack. Made in just one small batch, this recipe yields four tender and flavorful biscuits with a delightful texture achieved through careful folding and gentle handling of the dough.

Ingredients

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 butter (cold & cubed)
  • 1/4 cup buttermilk (cold)
  • 1/4 cup pumpkin puree

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Setting this up beforehand helps ensure a smooth baking process.
  2. Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until well combined. Add the cold, cubed butter, then use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles small pea-sized chunks.
  3. Add Wet Ingredients and Form Dough: Using a rubber spatula, gently stir in the cold buttermilk and pumpkin puree until a soft dough forms. Be careful not to overmix to keep the biscuits tender.
  4. Knead the Dough Lightly: Turn the dough onto a floured surface and knead it 2 to 4 times just to bring it together. Avoid overworking to prevent toughness.
  5. Fold the Dough for Flakiness: 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 down again carefully. This folding creates layers for flaky biscuits.
  6. Repeat Folding: Repeat the folding process two more times, reshape the dough into a rectangle, and flatten it with a rolling pin or pastry roller to about 1-inch thickness.
  7. Cut Out Biscuits: Flour a 2.5-inch biscuit cutter and cut out 4 biscuits by firmly pressing down without twisting. Gently wiggle the cutter to release the biscuits. You can bake any leftover dough shaped into a puck for a snack.
  8. Prepare to Bake: Place the cut biscuits on the prepared baking sheet. Optionally, sprinkle the tops with flaky sea salt for extra flavor.
  9. Bake Biscuits: Bake in the preheated oven for about 13 minutes or until the biscuits are golden brown on top.
  10. Cool and Serve: Remove the biscuits from the oven and let them cool slightly until just warm enough to handle. Serve immediately for the best texture and flavor.

Notes

  • Use cold butter and cold liquids to help create a flaky biscuit texture.
  • Be careful not to overwork the dough to keep the biscuits tender and light.
  • Folding the dough multiple times helps build layers and flakiness.
  • Flaky sea salt on top enhances flavor but is optional.
  • Leftover dough can be baked as a biscuit puck for a tasty snack.
  • Serve warm fresh from the oven for optimal flavor and texture.
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/small-batch-pumpkin-biscuits-recipe-2/