Name: Small Batch Pumpkin Biscuits
Prep time: 10 min
Cook time: PT-487878H29M1S
Total time: PT-487878H29M1S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 tablespoons sugar; 2 tablespoons cold unsalted butter, cut into small pieces; 1/3 cup canned pumpkin puree; 2 tablespoons milk (plus more if needed)

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Small Batch Pumpkin Biscuits are the perfect cozy fall treat when I want something warm, fluffy, and comforting without baking an entire batch. I love how tender and slightly sweet they are, with a hint of pumpkin flavor and a golden, buttery crust. They’re perfect for breakfast, a snack, or as a side with soups and stews.

Why I’ll Love This Recipe

I adore this recipe because it’s quick, easy, and makes just enough for a small household or a simple treat. The pumpkin keeps the biscuits moist, while the spices add that perfect fall flavor. I can whip them up in less than 30 minutes and enjoy warm, fresh biscuits straight from the oven.

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup canned pumpkin puree
2 tablespoons milk (plus more if needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
Cut in Butter:
- Add the cold butter pieces to the dry ingredients. Using a pastry cutter or my fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Add Pumpkin and Milk:
- Stir in the pumpkin puree and milk until the dough comes together. If the dough is too dry, I add a little more milk, one teaspoon at a time.
Shape Biscuits:
- Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a rectangle about 1/2-inch thick.
- Cut the dough into 6 biscuits using a knife or biscuit cutter and place them on the prepared baking sheet.
Bake:
- Bake for 12-15 minutes, or until the tops are lightly golden brown.
Serve:
- Let the biscuits cool slightly before serving. I like to enjoy them warm with butter, honey, or a drizzle of maple syrup.

Servings and Timing

This recipe makes 6 biscuits. Prep time is about 10 minutes, and bake time is 12-15 minutes.

Variations

I like to change it up by:

Adding 1/4 cup shredded cheddar for savory biscuits.
Mixing in a handful of chopped pecans or walnuts for extra texture.
Sprinkling a little sugar and cinnamon on top before baking for a sweeter version.

Storage / Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, I wrap them in foil and warm them in the oven at 350°F (175°C) for 5-7 minutes, or microwave for 15-20 seconds.

Small Batch Pumpkin Biscuits

FAQs

Can I make these biscuits ahead of time?

Yes, I can prepare the dough and refrigerate it for up to 24 hours, then bake when ready.

Can I use whole wheat flour?

Yes, I can substitute half or all of the all-purpose flour with whole wheat flour, though the biscuits may be slightly denser.

Can I freeze these biscuits?

Yes, I can freeze baked biscuits in an airtight container for up to 2 months. Thaw at room temperature and reheat before serving.

Can I add spices?

Absolutely. I can increase cinnamon, add ginger, or even a pinch of cloves for extra fall flavor.

Can I make a larger batch?

Yes, I can easily double or triple the recipe if I want more biscuits for a crowd.

Conclusion

Small Batch Pumpkin Biscuits are a quick, cozy, and delicious way to enjoy the flavors of fall without making a huge batch. Soft, slightly sweet, and perfectly spiced, they’re ideal for breakfast, a snack, or as a comforting side with any meal. I always love how fast they come together and how satisfying they are fresh from the oven.