Small Batch Pumpkin Biscuits: 4 Irresistible Delights

Ah, fall baking! There’s just something magical about it, isn’t there? The leaves start to turn, the air gets crisp, and suddenly, my kitchen fills with the warm, inviting scents of pumpkin spice. I can’t help but get excited when autumn rolls around, especially because I’ve got a secret weapon in my baking arsenal: small batch pumpkin biscuits! These little gems are perfect for those cozy gatherings with family and friends, where we sip cider and share stories around the table.

One of my favorite memories is making these biscuits with my kids on a chilly Saturday afternoon. We’d laugh as we rolled out the dough, and they’d sneak bites of the pumpkin puree when they thought I wasn’t looking! The joy on their faces when they pulled the warm biscuits out of the oven is something I cherish deeply. What I love about this recipe is its simplicity and the fact that it makes just the right amount for a small group. No leftovers to tempt me into snacking all week! Trust me, once you try these small batch pumpkin biscuits, they’ll become a fall staple in your home too!

Ingredients for Small Batch Pumpkin Biscuits

Getting the right ingredients is key to making these delightful small batch pumpkin biscuits. Here’s what you’ll need:

• 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
• 4 tablespoons cold butter, cubed
• 1/4 cup cold buttermilk
• 1/4 cup pumpkin puree
• Flaky sea salt, optional for topping

Make sure your butter is cold and cubed, as this helps create those perfect flaky layers in your biscuits. And don’t forget the pumpkin puree – it’s what gives these biscuits that lovely autumn flavor! Happy baking!

How to Prepare Small Batch Pumpkin Biscuits

Preheat and Prepare

First things first, you’ll want to preheat your oven to 425°F (220°C). This step is super important because a hot oven helps your biscuits rise beautifully, giving you those flaky, tender layers we all love. While that’s heating up, line your baking sheet with parchment paper. This little trick keeps your biscuits from sticking and makes cleanup a breeze!

Combine Dry Ingredients

In a large mixing bowl, whisk together the dry ingredients: 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 teaspoon of salt, 1/2 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, and 1/2 tablespoon of sugar. Make sure everything is well combined! This will ensure that the flavors are evenly distributed and your biscuits turn out delightful.

Incorporate Butter

Now for the fun part! Add in 4 tablespoons of cold, cubed butter. I like to use a pastry cutter, but two forks work just as well. Cut the butter into the dry mixture until you get pea-sized chunks. This is where the magic happens! Those little bits of butter will create flaky layers in your biscuits, so take your time and enjoy this step.

Add Wet Ingredients

Next, it’s time to bring in the wet ingredients. Pour in 1/4 cup of cold buttermilk and 1/4 cup of pumpkin puree. Using a rubber spatula, gently stir everything together until a soft dough forms. Be careful not to overmix; a few lumps are totally okay! We want to keep that tender texture.

Knead and Fold the Dough

Once your dough is ready, turn it out onto a floured surface. Knead it just 2–4 times to bring it together. No need to go crazy here! Then, shape the dough into a rectangle. Here’s a little trick: fold the left side over the right, gently pat it down, and then fold the top over the bottom. Pat that down too! Repeat this folding process two more times. This will help create those lovely layers we’re after!

Shape and Cut the Biscuits

Time to cut those biscuits! Roll the dough out to about 1 inch thick. Flour a 2.5-inch cookie cutter and press firmly into the dough to cut out your biscuits. Make sure not to twist the cutter, as this can seal the edges and prevent them from rising. Gently wiggle the cutter to release the biscuits. You can use any leftover dough for extra biscuits or a quick snack!

Bake the Biscuits

Place your cut biscuits on the prepared baking sheet. If you like, sprinkle a little flaky sea salt on top for that extra touch of flavor. Bake them in your preheated oven for about 13 minutes, or until they’re golden brown. The aroma that fills your kitchen will be heavenly! You’ll know they’re ready when they’ve risen beautifully and have that lovely golden hue. Let them cool slightly before serving, and enjoy the deliciousness!

Why You’ll Love This Recipe

• Quick to Make: With just 15 minutes of prep and a mere 13 minutes in the oven, you’ll have warm, fresh biscuits in no time!
• Small Batch: This recipe yields just four biscuits, making it perfect for a cozy breakfast or snack without the temptation of leftovers.
• Flavorful: The combination of pumpkin, cinnamon, and nutmeg creates a delightful flavor that screams fall. You won’t be able to resist!
• Easy to Prepare: Even if you’re a beginner in the kitchen, this recipe is straightforward and forgiving, ensuring success every time.
• Versatile: Enjoy them fresh out of the oven or warm them up later. They’re perfect on their own or slathered with butter or jam!

Tips for Success

To help you become a small batch pumpkin biscuit pro, I’ve gathered some practical tips to ensure your biscuits turn out perfectly every time. Trust me, these little nuggets of wisdom make all the difference!

• Keep Ingredients Cold: Make sure your butter and buttermilk are cold. This step is crucial for achieving those wonderfully flaky layers. You can even chill your flour for extra precaution if you like!
• Don’t Overmix: When combining your wet and dry ingredients, mix just until everything is combined. Overmixing can lead to tough biscuits, and we definitely want them tender and fluffy!
• Use a Light Hand: When kneading and folding the dough, be gentle. You want to bring it together without working it too much. This helps maintain that lovely texture we’re going for!
• Check Your Oven Temperature: If your oven runs hot or cold, it can affect baking time. An oven thermometer is a handy tool to ensure the temperature is spot on, so your biscuits bake evenly.
• Experiment with Herbs and Spices: While this recipe is delicious as is, feel free to play with the spices! A pinch of ginger or a sprinkle of cardamom can add an exciting twist to your biscuits.

With these tips in mind, you’ll be whipping up the best small batch pumpkin biscuits that will have everyone asking for the recipe. Happy baking!

Storage & Reheating Instructions

These small batch pumpkin biscuits are best enjoyed fresh, but if you happen to have any leftovers (which is rare in my house!), storing them properly will keep them delicious for days. Here’s how to do it:

• At Room Temperature: Let the biscuits cool completely, then store them in an airtight container at room temperature for 2–3 days. Trust me, they’ll still taste great!
• In the Fridge: If you want to keep them a bit longer, you can store the biscuits in the refrigerator for up to 7 days. Just remember, they’re best when fresh!

When you’re ready to enjoy your biscuits again, here’s a quick reheating method:

• Microwave: Pop a biscuit in the microwave for about 10–15 seconds. This will warm it up nicely without making it too tough.
• Oven: For that fresh-baked taste, you can reheat them in a preheated oven at 350°F (175°C) for about 5 minutes. This will help restore that lovely flaky texture.

With these simple storage and reheating tips, you’ll be able to savor the flavor of these small batch pumpkin biscuits, even after they’ve cooled down. Enjoy every bite!

Nutritional Information

Here’s a handy breakdown of the estimated nutritional values for each small batch pumpkin biscuit:

• Calories: 150
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 200mg
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 2g
• Protein: 2g

Keep in mind that these values are estimates and can vary based on ingredient brands and specific measurements. Regardless, they give you a good idea of the deliciousness you’re indulging in with these small batch pumpkin biscuits! Enjoy every bite, guilt-free!

FAQ About Small Batch Pumpkin Biscuits

Got questions about these delightful small batch pumpkin biscuits? I’ve got you covered! Here are some common queries I hear, along with my best answers:

• Can I use fresh pumpkin instead of canned puree? Absolutely! If you’re feeling adventurous, you can roast a small pumpkin, mash it up, and use it in place of canned puree. Just make sure it’s well-drained to avoid excess moisture!
• What if I don’t have buttermilk on hand? No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1/4 cup of regular milk. Let it sit for about 5 minutes, and you’re good to go!
• Can I freeze these biscuits? Yes! If you want to enjoy them later, you can freeze the biscuits after baking. Just let them cool completely, wrap them tightly in plastic wrap, and store in an airtight container. They’ll stay fresh for up to 3 months!
• What’s the best way to serve these biscuits? While they’re delicious on their own, I love serving them warm with a pat of butter or a drizzle of honey. You could even pair them with a dollop of cream cheese spread for an extra treat!
• Can I double the recipe? Definitely! If you’re having a gathering or just want more of these tasty biscuits, feel free to double the ingredients. Just remember that baking times might vary slightly, so keep an eye on them!

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If you have more questions or tips about making these small batch pumpkin biscuits, don’t hesitate to reach out. Happy baking!

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