Small Batch Pumpkin Biscuits

Creating small batch pumpkin biscuits is a wonderful way to embrace the cozy vibes of fall without making too many. Whether you’re hosting a small gathering or just want a comforting treat with your morning coffee, these biscuits have got you covered. Packed with warm spices and rich pumpkin flavor, you’ll find that each bite is flaky, buttery, and utterly delightful. Best of all, this recipe is easy to follow, making it a perfect cooking project for both seasoned bakers and those just starting out. Let’s walk through this together so you can enjoy freshly baked biscuits that fill your kitchen with inviting aromas.

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Why This Recipe Works

These small batch pumpkin biscuits work so well because of the delightful balance of spices and pumpkin. The warm notes of cinnamon and nutmeg dance with the earthiness of pumpkin, creating a flavor profile that warms you from the inside out. Plus, the beauty of this recipe lies in its simplicity. With just a few ingredients, you can whip up these biscuits quickly without feeling overwhelmed.

What’s more, the texture is simply perfect. You’ll enjoy a flaky, buttery crust that gives way to a tender, soft inside. This means every bite melts in your mouth, and you won’t have to spend hours in the kitchen to get these biscuits just right. What could be better than that?

Why You’ll Love This Small Batch Pumpkin Biscuits

These biscuits perfectly capture the essence of fall. Imagine biting into a warm biscuit with all that sweet pumpkin goodness enveloping your taste buds. They’re ideal for those cozy moments, whether you’re sharing them with friends or simply enjoying a quiet afternoon at home with a cup of tea.

Moreover, their versatility is another reason to love them. You can enjoy small batch pumpkin biscuits either sweet, perhaps with a drizzle of honey, or savory, maybe alongside a hearty soup. They work beautifully in any setting, making them a wonderful addition to your recipe repertoire.

Ingredients for Small Batch Pumpkin Biscuits

Here’s what you’ll need:

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

Simple ingredients make this recipe easy and accessible. You likely have most of these on hand, making it even easier to indulge in a fresh batch of biscuits.

Preparing Your Small Batch Pumpkin Biscuits

Preheat and Prepare Baking Sheet

Start by preheating your oven to 425°F (220°C). While the oven warms up, take a moment to line a baking sheet with parchment paper. This will make cleanup a breeze and help your biscuits bake evenly.

Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices, including cinnamon and nutmeg, along with the sugar. Make sure everything is well-blended. Properly mixing the dry ingredients helps ensure a consistent flavor throughout your biscuits.

Cut in Cold Butter

Next, add the cold, cubed butter into the dry mixture. Use a pastry cutter or two forks to cut the butter into the dry ingredients until it resembles small pea-sized chunks. This step is crucial for that flaky texture we’re aiming for.

Mix in Wet Ingredients

Now, gradually stir in the cold buttermilk and pumpkin puree. Mix just until a soft dough forms, being careful not to overmix. Overworking the dough can lead to tough biscuits, and we definitely don’t want that!

Knead the Dough

Lightly turn the dough onto a floured surface. Knead it gently for just 2 to 4 times. This step helps bring the dough together without making it tough—remember, gentle is key!

Shape and Fold the Dough

Now it’s shaping time! Form the dough into a rectangle and fold the left side over the right, patting it down gently. Then, fold the top down over the bottom. Repeat this two more times. This folding technique adds layers and flakiness, so don’t skip this step!

Roll and Cut Biscuits

Roll the dough to about 1 inch thick. Get out a floured 2.5-inch biscuit cutter and cut out 4 biscuits, pressing down firmly but without twisting the cutter. Twisting can seal the edges and prevent the biscuits from rising as beautifully.

Place on Baking Sheet

Carefully place the biscuits on your prepared baking sheet. If you’re feeling adventurous, sprinkle some flaky sea salt on top for added flavor.

Bake Until Golden

Time to bake! Pop the biscuits in the oven and let them bake for approximately 13 minutes or until they are a lovely golden brown. The smell wafting through your kitchen will be irresistible!

Cool and Serve

Once they are baked to perfection, allow the biscuits to cool slightly before enjoying them warm. Trust me, a warm biscuit is hard to resist!

Serving Suggestions

These small batch pumpkin biscuits shine when paired with honey butter. The sweetness of the honey beautifully complements the warmth of the pumpkin spices. If you’re in the mood for something savory, they make a lovely side with soups or stews. Whichever way you enjoy them, there’s no wrong choice!

Tips for Success

• Make sure all your ingredients are cold. This helps create the best texture for your biscuits.
• Avoid overworking the dough to keep those biscuits fluffy.
• Use fresh spices for the best flavor. The difference will be noticeable!

Variations

Feel free to mix things up! For a richer flavor, you can substitute maple syrup for sugar. If you’re feeling cheesy, try adding shredded cheese for a savory twist. You can also experiment with other spices, such as ginger or clove, to create your own unique version of these biscuits.

Storage Tips

To keep your biscuits fresh, store them in an airtight container for up to 2 days. If you can’t eat them all in time, freeze any leftovers for a quick treat later on. Just pop them in the oven to warm them up, and they’ll taste as good as fresh!

FAQs

Can I make these pumpkin biscuits gluten-free?
Absolutely! Just swap out the all-purpose flour for a gluten-free blend, and you’re good to go.

Can I use pumpkin pie filling instead of puree?
It’s best to use pure pumpkin puree for this recipe. That way, you can control the sweetness and spices yourself.

What if I don’t have buttermilk?
You can easily make a buttermilk substitute. Just add 1 teaspoon of vinegar or lemon juice to regular milk and let it sit for about 5 minutes.

How do I know when biscuits are done?
You’ll know they’re ready when they turn golden brown and have risen beautifully.

Can I reheat leftover biscuits?
Yes, you can! Just reheat them in the oven or microwave until they’re warmed through.

Enjoy these small batch pumpkin biscuits fresh from the oven, and let their luscious flavor bring warmth to your kitchen. With each delightfully flaky bite, you’ll be reminded of cozy autumn days and cherished gatherings. Take this recipe and make it your own, and share the love of pumpkin biscuits with friends and family!

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