Description
Small batch pumpkin biscuits that are perfect for fall.
Ingredients
Scale
- 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 butter, cubed
- 1/4 cup cold buttermilk
- 1/4 cup pumpkin puree
- Flaky sea salt, optional for topping
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
- Add the cold cubed butter and cut it into the dry ingredients until pea-sized chunks form.
- Stir in the cold buttermilk and pumpkin puree until a soft dough forms. Be careful not to overmix.
- Turn the dough onto a floured surface and knead 2–4 times to bring it together.
- Shape the dough into a rectangle. Fold the left side over the right, then fold the top over the bottom. Repeat this folding process two more times.
- Flatten the dough to about 1 inch thick using a pastry roller.
- Flour a 2.5-inch cookie or biscuit cutter. Cut out 4 biscuits by pressing firmly without twisting.
- Place the biscuits on the prepared baking sheet. Optionally, sprinkle with flaky sea salt.
- Bake for 13 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Storage: Store in an airtight container at room temperature for 2–3 days, or in the fridge for up to 7 days.
- Reheating: Warm in the microwave for 10–15 seconds before serving.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Small batch pumpkin biscuits