Description
Small Batch Pumpkin Biscuits are tender, slightly sweet, and perfectly spiced fall treats. Quick to make and full of cozy pumpkin flavor, they’re ideal for breakfast, a snack, or as a comforting side with soups and stews.
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)
Instructions
- 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 cold butter pieces and cut into the flour mixture until it resembles coarse crumbs.
- Add Pumpkin and Milk: Stir in pumpkin puree and milk until the dough comes together. Add extra milk if needed, one teaspoon at a time.
- Shape Biscuits: Turn dough onto a lightly floured surface, gently knead a few times, then pat into a rectangle about 1/2-inch thick. Cut into 6 biscuits and place on the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until tops are lightly golden brown.
- Serve: Let cool slightly before serving. Enjoy warm with butter, honey, or maple syrup.
Notes
Add 1/4 cup shredded cheddar for savory biscuits.
Mix in chopped pecans or walnuts for extra texture.
Sprinkle sugar and cinnamon on top before baking for a sweeter version.
Dough can be refrigerated for up to 24 hours before baking.
Freeze baked biscuits for up to 2 months; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Breakfast, Snack
- Method: Mix, Shape, Bake
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 120
- Sugar: 3g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
