Small Batch Pumpkin Biscuits (Printable Version)
Flaky pumpkin biscuits made with cold butter and spices. A cozy small batch fall favorite.
# Ingredients Required:
→ Dry Ingredients
01 -
125 grams all-purpose flour
02 -
2.5 milliliters baking powder
03 -
1.25 milliliters baking soda
04 -
1.25 milliliters salt
05 -
2.5 milliliters ground cinnamon
06 -
0.625 milliliters ground nutmeg
07 -
6 grams granulated sugar
→ Wet Ingredients
08 -
56 grams unsalted cold butter, cubed
09 -
60 milliliters cold buttermilk
10 -
60 grams pumpkin puree
# Guide to Cooking:
01 -
Preheat the oven to 220°C and line a baking sheet with parchment paper.
02 -
Whisk all dry ingredients in a large bowl. Add the cold cubed butter, then cut it into the dry mixture using a pastry cutter or two forks until the mixture resembles small pea-sized chunks.
03 -
Stir in the cold buttermilk and pumpkin puree using a rubber spatula until a soft dough forms. Avoid overmixing to maintain tenderness.
04 -
Turn the dough onto a floured surface and knead gently 2 to 4 times just to bring it together without overworking.
05 -
Shape the dough into a rectangle. Fold the left side over the right and gently press down, then fold the top over the bottom and press down again.
06 -
Repeat the folding process two more times, reshape the dough into a rectangle, and roll it out to approximately 2.5 centimeters thickness.
07 -
Flour a 6.5-centimeter biscuit cutter and cut out 4 biscuits. Press straight down without twisting, then gently wiggle to release. Optionally, gather scraps and shape a small biscuit for baking.
08 -
Place biscuits on the prepared baking sheet. Optionally sprinkle with flaky sea salt. Bake for 13 minutes or until golden brown.
09 -
Remove the biscuits from the oven and cool briefly until handleable. Serve warm.
# Extra Suggestions:
01 -
Use very cold butter and buttermilk to achieve a flaky texture. Avoid overmixing to prevent toughness. Flaky sea salt adds a finishing touch but can be substituted with regular salt.