Description
These small batch pumpkin biscuits are a perfect fall treat, featuring warm spices like cinnamon and nutmeg combined with the moist richness of pumpkin puree. Easy to make and ideal for a small gathering or snack, these biscuits bake up golden and flaky, offering a cozy and delicious twist on classic biscuits.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 tablespoon sugar
Wet Ingredients & Fat
- 4 tablespoon cold butter, cubed
- 1/4 cup cold buttermilk
- 1/4 cup pumpkin puree
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients including flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar to evenly distribute the spices and leaveners.
- Cut in Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles small pea-sized chunks, which helps create a flaky texture.
- Add Wet Ingredients: Stir in the cold buttermilk and pumpkin puree with a rubber spatula until just combined into a soft dough. Be careful not to overmix to keep the biscuits tender.
- Knead Dough: Turn the dough out onto a floured surface and knead gently 2-4 times to bring it together, avoiding overworking which can make biscuits tough.
- Fold Dough: Shape the dough into a rectangle. Fold the left side over the right, then fold the top over the bottom, gently patting down after each fold. Repeat this folding process two more times to build layers, then flatten the dough to about 1 inch thickness using a pastry roller.
- Cut Biscuits: Flour a 2.5-inch biscuit cutter and cut 4 biscuits without twisting the cutter to avoid sealing the edges. Gently wiggle to remove the biscuits. Shape any dough scraps into a puck to bake alongside or snack on raw dough if desired.
- Bake Biscuits: Place the biscuits on the prepared baking sheet and optionally sprinkle with flaky sea salt. Bake for 13 minutes or until they are golden brown on top.
- Cool and Serve: Remove the biscuits from the oven and let them cool just enough to handle before serving warm for the best flavor and texture.
Notes
- Use cold butter and buttermilk to ensure flaky biscuit layers.
- Do not overmix the dough to prevent tough biscuits.
- Folding the dough multiple times creates layers for a tender, flaky crumb.
- Press biscuits down firmly without twisting the cutter to keep edges sharp and flaky.
- Flaky sea salt on top is optional but adds a lovely finishing touch.
- These biscuits are best eaten fresh but can be reheated gently in the oven.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
