Small Batch Pumpkin Biscuits Recipe

I absolutely love making this Small Batch Pumpkin Biscuits Recipe whenever I want a cozy, seasonal treat without having to bake a huge batch. It’s perfect for those moments when you’re craving something homemade that feels special but doesn’t leave you with leftover biscuits staring back at you all week. I remember the first time I tried it—I was amazed at how soft and flavorful the biscuits turned out with just a handful of simple ingredients.

You’ll find that these biscuits are wonderfully tender and have that subtle pumpkin warmth you crave in fall. Whether it’s for a quiet weekend breakfast or an afternoon snack with tea, this Small Batch Pumpkin Biscuits Recipe really hits the spot. Plus, it’s quick to whip up, so you can have fresh biscuits on the table in no time without any fuss.

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Ingredients You’ll Need

Each ingredient in this Small Batch Pumpkin Biscuits Recipe was chosen to create that perfect balance of lightness, flavor, and texture. When shopping, look for fresh spices and cold butter to get that flaky result.

• All-purpose flour: The base of the biscuits; make sure it’s fresh for the best rise.
• Baking powder: Provides the essential lift to keep biscuits fluffy.
• Baking soda: Works with the buttermilk to tenderize and brown the biscuits.
• Salt: Enhances all the flavors without overpowering.
• Cinnamon: Adds that warm, sweet spice that pairs beautifully with pumpkin.
• Nutmeg: Just a dash for extra depth—freshly grated is even better!
• Sugar: A touch of sweetness to balance the spices.
• Butter (cold & cubed): Key to flaky layers—using cold butter keeps the dough from getting greasy.
• Buttermilk (cold): Brings tang and moisture, helping tenderize the dough.
• Pumpkin puree: The star of the show; use pure pumpkin, not pumpkin pie filling.

Variations

I love encouraging you to make this Small Batch Pumpkin Biscuits Recipe your own. Play around with spices or mix-ins to suit your taste or dietary needs—it’s surprisingly forgiving and adaptable.

• Spiced Up: Adding a pinch of ground cloves or ginger can transform the flavor profile—my family goes crazy for the extra warmth during the holidays.
• Cheesy Twist: Stir in some shredded sharp cheddar before baking for a savory spin, which my kids adore as their after-school snack.
• Gluten-Free: I’ve tested this with a gluten-free all-purpose blend and it works well—just keep an eye on the dough texture and adjust moisture as needed.
• Vegan Option: You can swap out butter for coconut oil and use a plant-based buttermilk, like almond milk with vinegar—perfect for my vegan friends.

How to Make Small Batch Pumpkin Biscuits Recipe

Step 1: Prep Your Oven and Dry Ingredients

First things first, preheat your oven to 425°F and line a baking sheet with parchment paper—it’s a small thing, but it saves cleanup time later. In a large bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Doing this helps distribute the leavening agents evenly so every biscuit rises beautifully.

Step 2: Cut in the Cold Butter

Now, take your cold, cubed butter and add it to the dry mix. Using a pastry cutter or two forks, cut the butter into the flour until you see small pea-sized chunks. This step is where the magic begins—the bits of butter create those flaky layers we all love. Be careful not to overwork it; you want to keep those little pockets intact.

Step 3: Stir in Buttermilk and Pumpkin Puree

Using a rubber spatula, gently stir in the cold buttermilk and pumpkin puree. Mix just until the dough comes together—don’t overmix or the biscuits can turn tough. You’ll notice a soft, slightly sticky dough that promises tender biscuits.

Step 4: Knead and Fold for Flakiness

Turn the dough onto a lightly floured surface and knead it 2 to 4 times—just enough to bring it together. This keeps the gluten relaxed and avoids a dense biscuit. Next, shape the dough into a rectangle. Now comes a trick I discovered: fold the left side over the right, gently pat down, then fold the top over the bottom and pat again. Repeat this folding two more times. This layering technique helps create a flakier texture without extra effort.

Step 5: Cut and Bake Your Biscuits

Roll or pat the dough out to about an inch thick. Flour your 2.5-inch biscuit cutter and press firmly straight down without twisting—that twisting can seal edges and prevent rising. Wiggle the cutter gently to release each biscuit. I like to bake the leftover scraps shaped into a small puck—it’s a nice little snack! Place biscuits on your prepared baking sheet, sprinkle with flaky sea salt if you like a salty-sweet combo, and bake for 13 minutes or until golden brown on top.

Pro Tips for Making Small Batch Pumpkin Biscuits Recipe

How to Serve Small Batch Pumpkin Biscuits Recipe

Garnishes

I love to top these biscuits with a little flaky sea salt right before baking—it adds a perfect touch of contrast that makes the pumpkin flavor pop. Sometimes, I’ll spread a pat of cinnamon honey butter, which takes these to another level for morning treats.

Side Dishes

When serving, I often pair these with a simple maple-glazed sausage or scrambled eggs for a comforting breakfast. They also shine alongside a cup of hot apple cider or your favorite fall soup as a snack or light meal.

Creative Ways to Present

For special occasions, I like to arrange the biscuits in a circle on a rustic wooden board with mini jars of apple butter, jam, and honey for dipping. At family brunches, it’s fun to set out little plates with different flavored butters and let folks customize their biscuits.

Make Ahead and Storage

Storing Leftovers

After baking, I let the biscuits cool completely, then store any leftovers in an airtight container at room temperature for up to two days. This keeps them soft and delicious without drying out.

Freezing

If you want to save some for later, freeze the unbaked biscuits cut from the dough by placing them on a baking sheet, freezing until solid, then transferring to a freezer-safe bag. They keep well for about 2 months. You can also freeze fully baked biscuits—just wrap tightly.

Reheating

To reheat, I like popping baked biscuits in a 350°F oven for 5-7 minutes to refresh that fresh-baked texture. For frozen, bake directly from frozen but add a few extra minutes. Avoid microwaving if you want to keep that flaky crust intact.

FAQs

Final Thoughts

This Small Batch Pumpkin Biscuits Recipe quickly became a favorite in my kitchen because it strikes the perfect balance between easy and impressive. I love sharing these warm, tender biscuits with friends and family, especially when fall rolls around. If you’re looking for a cozy baking project that doesn’t overwhelm your schedule or your fridge, this recipe is one you’ll want to keep close. Trust me—you’ll enjoy every bite as much as I do!

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