Description
These small batch pumpkin biscuits are a perfect fall treat, offering a tender, flaky texture with the warm flavors of cinnamon and nutmeg. Made with simple ingredients like pumpkin puree, buttermilk, and cold butter, these biscuits are easy to prepare and bake to golden perfection in just under 30 minutes—ideal for a cozy breakfast or snack.
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
- 4 tablespoons cold butter, cubed
- 1/4 cup cold buttermilk
- 1/4 cup pumpkin puree
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until well combined.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles small pea-sized chunks. This helps create the flaky texture.
- Add Wet Ingredients: Stir in the cold buttermilk and pumpkin puree using a rubber spatula until a soft dough forms. Be careful not to overmix to maintain tenderness.
- Knead Dough: Turn the dough out onto a floured surface and knead lightly 2 to 4 times to bring it together without overworking or warming the dough.
- Fold Dough: Shape the dough into a rectangle. Fold the left side over the right and gently pat down, then fold the top over the bottom and pat again. Repeat this folding process two more times to create flaky layers.
- Roll and Cut: Roll the dough rectangle out to about 1 inch thickness. Flour a 2.5-inch biscuit or cookie cutter and cut 4 biscuits by pressing straight down without twisting. Remove the biscuits gently.
- Prepare for Baking: Place the biscuits on the prepared baking sheet. Optionally, sprinkle with flaky sea salt for added texture and flavor.
- Bake: Bake the biscuits in the preheated oven for 13 minutes or until they turn golden brown.
- Cool and Serve: Remove from oven and let the biscuits cool just enough to handle. Serve warm for best taste and texture.
Notes
- Ensure the butter and buttermilk are cold to achieve a flaky biscuit texture.
- Do not overmix the dough; overworking can make the biscuits tough.
- Use a sharp, floured biscuit cutter and press straight down to get clean edges.
- Flaky sea salt on top enhances flavor but is optional.
- The leftover dough scraps can be shaped into a small biscuit and baked as a snack.
- For a dairy-free option, substitute buttermilk with a plant-based milk with a splash of vinegar.
- Store leftovers in an airtight container and reheat gently to maintain flakiness.
Nutrition
- Serving Size: 1 biscuit
- Calories: 165
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 25mg
