Small batch pumpkin biscuits: 4 Irresistible Fall Treats

As the leaves start to turn and the air grows crisp, there’s nothing quite like the cozy experience of baking a batch of Small batch pumpkin biscuits. These delightful treats are incredibly easy to make and absolutely delicious, making them perfect for sharing with friends or enjoying all to yourself. Imagine the warm aroma of cinnamon and nutmeg wafting through your kitchen as these biscuits bake to golden perfection. Each bite is soft, flaky, and bursting with the comforting flavors of fall. Plus, with just a few simple ingredients, you can whip up a small batch that yields just the right amount to satisfy your cravings without any leftovers. Trust me, once you take your first warm bite, you’ll be hooked! So, let’s dive into this recipe and bring the essence of autumn right to your table with these scrumptious Small batch pumpkin biscuits.

Ingredients List

To create your delightful Small batch pumpkin biscuits, gather the following ingredients. Each one plays a crucial role in achieving that perfect flavor and texture:

• 1 cup all-purpose flour: This is the base of your biscuits, giving them structure.
• 1/2 tsp baking powder: This helps your biscuits rise and become light and fluffy.
• 1/4 tsp baking soda: A little boost for extra leavening power.
• 1/4 tsp salt: Enhances the flavors and balances the sweetness.
• 1/2 tsp cinnamon: Adds that warm, cozy spice we all love in fall.
• 1/8 tsp nutmeg: Just a hint of this spice brings depth to the flavor.
• 1/2 tbsp sugar: A touch of sweetness to complement the pumpkin.
• 4 tbsp cold butter, cubed: Cold butter creates those flaky layers we crave in biscuits.
• 1/4 cup cold buttermilk: This adds moisture and a slight tang.
• 1/4 cup pumpkin puree: The star ingredient that brings that rich flavor and color.
• Flaky sea salt (optional for topping): For that finishing touch of salty goodness.

How to Prepare Small Batch Pumpkin Biscuits

Preheat the Oven and Prepare the Baking Sheet

Let’s kick things off by preheating your oven to a toasty 425°F (220°C). This is crucial because we want those biscuits to rise beautifully! While that warms up, grab a baking sheet and line it with parchment paper. This will make sure your biscuits don’t stick and come off easily when they’re ready. Trust me, parchment paper is a game changer!

Mix Dry Ingredients

Now, in a large mixing bowl, whisk together the dry ingredients. You’ll want to combine 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and 1/2 tablespoon of sugar. Make sure everything is well mixed so that every bite of your biscuits is perfectly spiced and balanced. The smell of those spices will already have you dreaming of fall!

Incorporate the Butter

Next up, it’s time to cut in the cold butter. Take 4 tablespoons of cold, cubed butter and add it to your dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until you get pea-sized chunks. This step is super important because those little pieces of butter create the flaky layers we all adore in biscuits. Don’t rush this; it’s all about that texture!

Combine Wet Ingredients

Now for the fun part! Stir in 1/4 cup of cold buttermilk and 1/4 cup of pumpkin puree into your mixture. Gently mix until a soft dough starts to form. Be cautious not to overmix—just a few folds until everything is combined will do! You want a tender biscuit, not a tough one.

Knead and Fold the Dough

Once your dough is together, turn it out onto a floured surface. Knead it gently 2 to 4 times. This will help bring it all together without overworking it. Then, shape the dough into a rectangle. Here’s the fun part: fold the left side over the right, then the top over the bottom. Repeat this folding process two more times! These folds help create those beautiful layers in your biscuits.

Shape and Cut the Biscuits

Now, flatten your dough to about 1 inch thick using a rolling pin. Grab a floured 2.5-inch biscuit cutter and cut out your biscuits by pressing firmly—don’t twist, just press! You should be able to get about 4 biscuits from this batch. Place them on the prepared baking sheet, giving them a little space to breathe.

Bake and Serve

Finally, it’s time to bake! Optionally, sprinkle a touch of flaky sea salt on top of the biscuits for that extra pop of flavor. Slide the baking sheet into the oven and bake for about 13 minutes or until they’re golden brown. Once they’re out, let them cool slightly before serving. I promise, the aroma wafting through your kitchen will have everyone rushing to the table!

Tips for Success

To ensure your Small batch pumpkin biscuits turn out perfectly every time, here are a few handy tips I swear by:

• Keep your ingredients cold: Make sure your butter and buttermilk are cold. This helps achieve those flaky layers that make biscuits so delightful. If your kitchen is warm, you can pop the butter in the freezer for a few minutes before cutting it in.
• Don’t overmix: When combining wet and dry ingredients, mix just until everything is combined. Overmixing can lead to tough biscuits, and we definitely want them tender and fluffy!
• Use a light touch: When kneading and folding the dough, treat it gently. You want to encourage layers without compressing the dough too much.
• Preheat your oven: Don’t skip the preheating step! An adequately heated oven ensures that your biscuits rise beautifully and bake evenly.
• Experiment with spices: Feel free to adjust the spices to suit your taste. A little extra cinnamon or a pinch of ginger can elevate the flavor!

Nutritional Information

When you indulge in these Small batch pumpkin biscuits, you’ll be pleased to know they not only taste amazing but also have a reasonable nutritional profile. Here’s an estimated breakdown of the typical values per biscuit:

• Calories: 150
• Fat: 8g
• Protein: 2g
• Carbohydrates: 18g
• Sugar: 1g
• Sodium: 200mg
• Fiber: 1g
• Cholesterol: 20mg

Keep in mind that these values are estimates and can vary depending on specific brands and ingredient choices. Enjoy these biscuits knowing they’re a delightful treat that won’t completely derail your day!

FAQ Section

Got questions about making these Small batch pumpkin biscuits? I’ve got you covered! Here are some common queries and my answers to help you bake with confidence:

How can I make these pumpkin biscuits dairy-free?

If you want to make your Small batch pumpkin biscuits dairy-free, simply substitute the cold buttermilk with a plant-based milk, like almond or oat milk, mixed with a splash of vinegar or lemon juice to mimic the tang of buttermilk. For the butter, you can use a dairy-free alternative like coconut oil or a vegan butter spread. They’ll still turn out delicious!

Can I freeze the biscuit dough for later use?

Absolutely! You can freeze the unbaked biscuit dough. Just cut out the biscuits and place them on a parchment-lined baking sheet. Freeze them until solid, then transfer them to a freezer-safe bag. When you’re ready to bake, just pop them in the oven from frozen, adding a couple of extra minutes to the baking time. Perfect for those last-minute cravings!

What can I serve with these pumpkin biscuits?

These Small batch pumpkin biscuits are incredibly versatile! They’re delightful on their own, but you can elevate them with a spread of butter, honey, or even cream cheese. For a festive touch, serve them alongside a warm apple cider or a spiced hot chocolate. They also make a lovely addition to a fall brunch spread!

How do I know when my biscuits are done baking?

Great question! Your Small batch pumpkin biscuits are done when they’re golden brown on top and have risen nicely. You can also gently press the top with your fingertip; if it springs back, they’re ready! The aroma will be irresistible too, so trust your nose!

Can I make these biscuits without pumpkin puree?

If you don’t have pumpkin puree on hand, you can substitute it with an equal amount of applesauce or even mashed sweet potatoes. Just keep in mind that the flavor will change slightly, but you’ll still end up with tender, delicious biscuits!

Why You’ll Love This Recipe

• Quick Preparation: You can whip up these Small batch pumpkin biscuits in just 33 minutes, making them perfect for a last-minute treat or cozy breakfast!
• Delightful Flavors: The warm spices of cinnamon and nutmeg, paired with the rich pumpkin flavor, create a taste sensation that embodies the essence of fall.
• Perfectly Portion-Controlled: With just four biscuits per batch, you won’t have leftovers tempting you for days. It’s the ideal amount for a small gathering or a cozy night in.
• Versatile Pairing: These biscuits are great on their own or can be served with butter, honey, or even a sweet cream cheese spread for extra indulgence.
• Seasonal Appeal: The comforting aroma of baking pumpkin biscuits instantly brings the feeling of autumn into your home, making them perfect for seasonal gatherings or holiday festivities.

For more recipes follow me in page Facebook and Pinterest.

Print