Cozy Small Batch Pumpkin Biscuits

These small batch pumpkin biscuits are perfect for cozy fall mornings or afternoon tea breaks. They come together quickly using simple ingredients and offer a tender, flaky texture with a warm hint of cinnamon and nutmeg. Making just four biscuits is great when you want a fresh bakery-style treat without leftovers.

I made these one chilly weekend when I craved something comforting but did not want a big batch of baking. They turned out tender and flaky and became my go-to cozy snack.

Ingredients

• 1 cup all-purpose flour: for structure and a tender crumb
• 1/2 teaspoon baking powder: to help the biscuits rise light and fluffy
• 1/4 teaspoon baking soda: which works with buttermilk to create lift and subtle tenderness
• 1/4 teaspoon salt: balances the sweetness and enhances flavor
• 1/2 teaspoon cinnamon: brings warm fall spice note that pairs beautifully with pumpkin
• 1/8 teaspoon nutmeg: adds a subtle earthy depth perfect for autumn treats
• 1/2 tablespoon sugar: adds just enough sweetness to complement the spices
• 4 tablespoons cold cubed butter: to create flaky layers using cold butter is key so the dough does not melt before baking
• 1/4 cup cold buttermilk: tenderizes the dough and reacts with baking soda for lift
• 1/4 cup pumpkin puree: provides moisture, flavor, and that beautiful orange hue use plain canned pumpkin puree rather than sweetened pie filling

Instructions

Preheat And Prepare:

Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and set aside for later.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until evenly combined.

Cut In Butter:

Add the cold cubed butter to the dry mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles small peas. This step is crucial to create pockets of butter that will melt during baking to yield flaky layers.

Combine Wet Ingredients:

Using a rubber spatula, stir the cold buttermilk and pumpkin puree into the flour and butter mixture just until a soft dough forms. Be careful not to overmix as this can lead to tough biscuits.

Knead Lightly:

Turn the dough out onto a floured surface. Gently knead it 2 to 4 times to bring it together. The minimal kneading keeps the texture tender without overworking the gluten.

Fold The Dough:

Shape the dough into a rectangle. Fold the left side of the rectangle over the right and pat it down gently. Next fold the top over the bottom and pat again gently. Repeat this folding two more times. This technique builds flaky layers inside the biscuit.

Roll Out And Cut:

Roll the dough out using a pastry roller into a rectangle about 1 inch thick. Flour a 2.5 inch biscuit cutter and firmly press it straight down without twisting into the dough to cut out 4 biscuits. Gently wiggle cutter to release biscuits. Save the dough scraps to bake as a snack or roll again.

Bake The Biscuits:

Place the biscuits on the prepared baking sheet. Optionally sprinkle with flaky sea salt for a finishing touch. Bake for approximately 13 minutes or until the tops turn golden brown and feel light.

Cool And Serve:

Remove biscuits from the oven and let them cool just enough to handle before serving warm. They are delightful plain or with butter and honey.

These biscuits bring fall comfort to a small kitchen and make baking feel manageable and rewarding without needing a crowd. Turn pumpkin into a flaky treat that brightens cool mornings.

Storage Tips

Store leftover biscuits in an airtight container at room temperature for up to two days. Reheat gently in a low oven or toaster oven to refresh the flakiness. For longer storage, freeze the biscuits wrapped tightly in plastic wrap then foil and thaw before reheating.

Ingredient Swaps

You can substitute dairy free butter and use a plant-based buttermilk alternative made from almond or oat milk and vinegar for a vegan-friendly version. Pumpkin puree can be swapped for sweet potato puree for a slightly sweeter earthy flavor. If you like a spicier note, add a pinch of ground ginger or cloves.

Serving Ideas

These biscuits are delicious on their own with butter and a drizzle of honey or maple syrup. They also complement a savory meal such as roasted chicken or a fall-inspired soup like butternut squash. For a sweet treat, split and fill with cream cheese and fruit preserves.

These biscuits turn pumpkin into a cozy, flaky treat perfect for crisp fall mornings and intimate gatherings.

Frequently Asked Recipe Questions

→ Why is cold butter important in the dough?

Cold butter creates pockets of steam during baking, producing flaky layers and a tender crumb in the biscuits.

→ What role does buttermilk play?

Buttermilk adds moisture and slight acidity, which helps activate the baking soda and yields a tender, light texture.

→ How can I prevent the biscuits from being tough?

Avoid overmixing and overkneading the dough. Gently folding and minimal kneading keep the biscuits light and flaky.

→ Can I substitute spices in this dough?

Yes, you can adjust spices like cinnamon and nutmeg to your preference or add others like ginger for a different warm flavor.

→ What is the purpose of folding the dough multiple times?

Folding helps develop flaky layers by distributing the cold butter throughout the dough in thin sheets.

→ Is flaky sea salt necessary?

Flaky sea salt adds texture and a burst of savory contrast but can be omitted or replaced with regular salt if desired.