Pumpkin Biscuits

Featured in Reliable Bread Recipes.

These small-batch pumpkin biscuits bring fall flavors to a classic butter biscuit recipe. The combination of pumpkin puree with warm spices creates a seasonal twist, while the lamination technique ensures perfectly flaky layers. What makes these biscuits special is their careful balance of ingredients - just enough pumpkin for flavor without compromising the light, flaky texture that makes a great biscuit. The folding method creates distinct layers, while cold ingredients and minimal handling ensure tenderness. Perfect for small households, this recipe yields four generously sized biscuits that can be ready in just 23 minutes, making them ideal for both weekday breakfasts and special occasions.
Chef Zaho
Updated on Thu, 23 Jan 2025 23:58:04 GMT
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The aroma of fresh pumpkin biscuits wafting through your kitchen is an experience that brings back memories of crisp autumn mornings and cozy family breakfasts. These buttery, flaky biscuits capture the essence of fall with their perfectly spiced pumpkin flavor and golden-brown exterior. They're small-batch perfection, ensuring you can enjoy them fresh without leftovers taking over your counter.

Last weekend, I made these for a quiet Sunday brunch. The way the butter created perfect pockets of flakiness while the pumpkin kept everything moist was nothing short of magical. Even my mother-in-law, who claims to dislike pumpkin anything, couldn't resist reaching for seconds.

Essential Ingredients & Selection Tips

  • All-Purpose Flour: Look for unbleached flour for a more natural flavor. Always spoon into measuring cups and level off for accuracy
  • European-Style Butter: The higher fat content creates more distinct, flaky layers. Keep it ice-cold until the last possible moment
  • Pure Pumpkin Puree: Check the label carefully; pie filling will throw off both texture and sweetness
  • Buttermilk: Full-fat version provides the best texture and tangy flavor
  • Fresh Spices: Ground cinnamon and nutmeg lose potency quickly; replace them every six months
  • Aluminum-Free Baking Powder: Prevents any metallic aftertaste in your finished biscuits

Detailed Step-by-Step Instructions

Step 1: Master the Dry Mix
Sift flour first to remove any lumps and aerate. Whisk in sugar, making sure it distributes evenly. Add baking powder, baking soda, and salt. Incorporate spices gradually, breaking up any clumps. Whisk everything together for at least 30 seconds to ensure even distribution.
Step 2: Perfect the Butter Integration
Cut ice-cold butter into small, uniform cubes. Use a pastry cutter to work butter into flour mixture. Stop when mixture resembles coarse peas with some larger butter pieces. Keep checking texture by pinching - should hold together briefly then crumble.
Step 3: Combine Wet Ingredients
Whisk buttermilk and pumpkin puree until completely smooth. Make a well in center of dry ingredients. Pour wet ingredients into well gradually. Use a fork to gently pull flour mixture into center. Stop mixing the moment dough starts coming together.
Step 4: Shape with Care
Turn onto lightly floured surface. Pat gently into 1-inch thickness. Fold dough letter-style three times for layers. Pat final rectangle to exactly 3/4 inch thickness. Use sharp biscuit cutter, pressing straight down without twisting.
Step 5: Expert Baking
Place biscuits on parchment-lined baking sheet. Brush tops with extra buttermilk for golden color. Position in upper third of preheated oven. Bake exactly 12-15 minutes until tops are golden. Look for slight browning on edges as doneness indicator.
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My grandmother taught me that biscuit-making is an art passed down through generations. The addition of pumpkin wasn't traditional in her recipe, but when I first tried it, the natural sweetness and moisture transformed these into something extraordinary that even she couldn't resist.

The Magic of Layering

The secret to achieving those coveted flaky layers lies in the folding technique. Each fold creates distinct butter pockets that, when baked, produce steam and create separate layers. In my kitchen experiments, I've found that three folds give the perfect balance of flakiness without overworking the dough.

Temperature Matters

Through countless batches, I've learned that maintaining cold ingredients isn't just baking folklore - it's science. When butter melts too quickly, you lose those perfect layers. I now keep my butter in the freezer for 15 minutes before starting, and what a difference it makes!

Seasonal Variations

Fall spices can be adjusted to your taste. During the holidays, I often add a pinch of ginger and cloves for extra warmth. Sometimes I'll sprinkle turbinado sugar on top for a sweet crunch that complements the pumpkin beautifully.

Serving Suggestions

These biscuits shine at breakfast with a drizzle of honey or maple butter. For a savory twist, they make incredible mini sandwich bases for leftover Thanksgiving turkey. At my last fall brunch, I served them split and toasted with maple-whipped cream cheese.

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Easy Small-Batch Pumpkin Biscuits Recipe | alicesrecipes.com

Making these pumpkin biscuits brings together the best of traditional biscuit-making with fall's favorite flavor. Each batch teaches me something new about the delicate balance of tender and flaky, warm spices and buttery richness. Whether you're an experienced baker or just starting out, these biscuits offer that perfect combination of simplicity and satisfaction that makes home baking so rewarding.

Frequently Asked Questions

→ Why do the ingredients need to be cold?
Cold butter and buttermilk create steam pockets during baking, resulting in flaky layers. Room temperature ingredients will make dense biscuits.
→ Can I double this recipe?
Yes, all ingredients can be doubled to make 8 biscuits. Follow the same folding technique and baking temperature.
→ Why shouldn't I twist the cutter?
Twisting seals the edges of the biscuit, preventing proper rising. Press straight down and up for the tallest biscuits.
→ Can I freeze these biscuits?
Yes! Freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes.
→ Can I use pumpkin pie filling instead of puree?
No, use only pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will affect the recipe's texture and taste.

Small-Batch Pumpkin Spice Biscuits

Buttery, flaky biscuits made with pumpkin puree and warm fall spices. This small-batch recipe makes 4 perfect biscuits ready in under 25 minutes.

Prep Time
10 Minutes
Cook Time
13 Minutes
Total Time
23 Minutes
By: Fati Zaho

Category: Breads & Muffins

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 biscuits)

Dietary: Vegetarian

Ingredients

→ Dry Ingredients

01 1 cup all purpose flour
02 1/2 teaspoon baking powder
03 1/4 teaspoon baking soda
04 1/4 teaspoon salt
05 1/2 teaspoon cinnamon
06 1/8 teaspoon nutmeg
07 1/2 tablespoon sugar

→ Wet Ingredients

08 4 tablespoons butter, cold & cubed
09 1/4 cup buttermilk, cold
10 1/4 cup pumpkin puree

Instructions

Step 01

Preheat the oven to 425°F, and line a baking sheet with parchment paper and set aside.

Step 02

In a large bowl whisk all the dry ingredients together. Add in the cold cubed butter, then using a pastry cutter or two forks cut the butter into the dry mixture until the butter mixture turns into small pea-sized chunks.

Step 03

Using a rubber spatula, stir in the buttermilk and pumpkin puree into the dry mixture until a soft dough forms. Don't overmix.

Step 04

Turn the dough onto a floured surface, and knead it 2-4 times to bring it together. Shape the dough into a rectangle then gently fold the left side over the right side, pat it down. Fold the top over the bottom and pat down again. Repeat folding process two more times.

Step 05

Shape into rectangle and flatten to about an inch thickness. Using a floured 2.5-inch cookie cutter, cut 4 biscuits, pressing firmly without twisting.

Step 06

Place biscuits on prepared baking sheet, optionally top with flaky sea salt, and bake for 13 minutes or until golden brown.

Step 07

Let biscuits cool just enough to handle before serving.

Notes

  1. Store in airtight container at room temperature for 2-3 days or refrigerate up to 7 days
  2. Reheat in microwave for 10-15 seconds when ready to serve

Tools You'll Need

  • Baking sheet
  • Parchment paper
  • Pastry cutter or forks
  • 2.5-inch biscuit cutter
  • Rolling pin

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (flour)
  • Contains dairy (butter, buttermilk)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 211
  • Total Fat: 9 g
  • Total Carbohydrate: 28 g
  • Protein: 4 g