Small-Batch Pumpkin Spice Biscuits (Print Version)
# 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:
01 -
Preheat the oven to 425°F, and line a baking sheet with parchment paper and set aside.
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.
03 -
Using a rubber spatula, stir in the buttermilk and pumpkin puree into the dry mixture until a soft dough forms. Don't overmix.
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.
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.
06 -
Place biscuits on prepared baking sheet, optionally top with flaky sea salt, and bake for 13 minutes or until golden brown.
07 -
Let biscuits cool just enough to handle before serving.
# Notes:
01 -
Store in airtight container at room temperature for 2-3 days or refrigerate up to 7 days
02 -
Reheat in microwave for 10-15 seconds when ready to serve