Nothing beats the smell of fresh small batch pumpkin biscuits wafting through your kitchen on a cool autumn morning. These tender, flaky biscuits are infused with warm pumpkin and just the right amount of spice, making them the perfect fall baking project when you don’t want to make a huge batch. I absolutely love how this pumpkin biscuits recipe creates just six perfect biscuits – ideal for a cozy weekend breakfast or when you’re craving something special but don’t want leftovers for days.
What I adore most about small batch baking is how it lets you satisfy your cravings without the commitment of making dozens of anything. These homemade buttermilk biscuits with pumpkin are my answer to those moments when you want something warm and comforting but don’t need to feed a crowd. They’re incredibly versatile too – serve them with honey butter for breakfast, or pair them with soup for dinner.
The beauty of this recipe lies in its simplicity and the way it transforms basic ingredients into something absolutely magical. Unlike traditional biscuit recipes that can be finicky, these pumpkin-infused beauties are forgiving and come together in under 30 minutes from start to finish.
SMALL BATCH PUMPKIN BISCUITS
Cuisine: American
Category: Breakfast/Side Dish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 3 people (makes 6 biscuits)
This pumpkin biscuits recipe creates tender, buttery biscuits with just a hint of pumpkin flavor and warm spices. They’re perfect for when you want fresh biscuits without making a massive batch.
INGREDIENTS
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 4 tablespoons cold unsalted butter, cubed
- ⅓ cup pumpkin puree
- 3 tablespoons cold buttermilk
- 1 tablespoon melted butter for brushing
The magic of small batch baking means you can use up that leftover homemade pumpkin or pumpkin pie mix without waste. These ingredients create biscuits that are perfectly spiced and incredibly tender.
PREPARATION
- Preheat oven to 425°F and line a small baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl until well combined.
- Cut in cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized butter pieces. This step is crucial for flaky homemade buttermilk biscuits.
- Make a well in the center of the flour mixture and add pumpkin puree and cold buttermilk.
- Gently stir with a fork just until the dough comes together. Don’t overmix – the dough should look shaggy and slightly sticky.
- Turn dough onto a lightly floured surface and gently pat it into a ¾-inch thick rectangle.
- Fold dough in half, then pat down to ¾-inch thickness again. This creates those beautiful flaky layers.
- Cut straight down with a sharp knife or bench scraper into 6 squares, or use a round cutter if you prefer traditional shapes.
- Place biscuits on prepared baking sheet with sides barely touching for soft sides, or space them apart for crispier edges.
- Brush tops with melted butter and bake for 12-15 minutes until tops are golden brown and biscuits have risen beautifully.
The key to perfect small batch pumpkin biscuits is keeping your ingredients cold and handling the dough as little as possible. This ensures maximum flakiness!
NUTRITION INFORMATION
- 195 calories per biscuit
- 4g protein per biscuit
- 28g carbs per biscuit
- 8g fat per biscuit
- 2g fiber per biscuit
- 4g sugar per biscuit
These pumpkin biscuits pack more nutrition than regular biscuits thanks to the pumpkin, which adds vitamin A and fiber to every bite.
MASTERING SMALL BATCH BAKING
Small batch baking is all about precision and technique. Since you’re working with smaller quantities, every measurement matters more. I always recommend weighing your flour if you have a kitchen scale – 1¼ cups should weigh about 156 grams.
Temperature is everything with biscuits! Your butter should be cold enough that you can see distinct pieces in the dough, and your buttermilk should be straight from the refrigerator. This temperature contrast is what creates those incredible flaky layers when the cold butter melts in the hot oven.
Don’t skip the folding step – it’s what transforms ordinary biscuit recipes into bakery-quality results. When you fold and pat the dough, you’re creating layers that will puff up beautifully in the oven.
SERVING SUGGESTIONS AND VARIATIONS
These pumpkin biscuits are absolutely divine with honey butter, but they’re also incredible with apple butter or even a drizzle of maple syrup. For a savory twist, try them with sausage gravy or use them as the base for a breakfast sandwich.
If you want to turn these into more of a pumpkin dessert, add a simple glaze made from powdered sugar, milk, and a touch of vanilla. Just whisk together until smooth and drizzle over warm biscuits.
For those using pumpkin pie mix instead of plain pumpkin puree, reduce the spices by half since the mix already contains cinnamon, nutmeg, and other spices. This substitution works beautifully and adds even more fall flavor.
STORAGE AND MAKE-AHEAD TIPS
Fresh homemade buttermilk biscuits are always best served warm from the oven, but these small batch pumpkin biscuits keep well for up to two days in an airtight container. To refresh them, just pop them in a 350°F oven for 3-4 minutes.
You can prepare the dry ingredients up to a week ahead and store them in the refrigerator. When you’re ready to bake, just add the wet ingredients and proceed with the recipe.
For freezer storage, these biscuits freeze beautifully either as unbaked dough or fully baked. If freezing unbaked, cut the biscuits and freeze them on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
TROUBLESHOOTING YOUR PUMPKIN BISCUITS
If your biscuits don’t rise as much as you’d like, check that your baking powder is fresh – it should bubble when mixed with hot water. Also, make sure you’re not overworking the dough, which can make biscuits tough rather than tender.
Dense biscuits usually result from too much flour or overworking the dough. When measuring flour, spoon it into the cup and level off rather than scooping directly from the bag, which can pack in too much flour.
If your biscuits spread instead of rising tall, your dough might be too wet, or your oven temperature might be too low. Make sure your oven is fully preheated before baking.
WHY PUMPKIN MAKES BETTER BISCUITS
Adding pumpkin to biscuit recipes does more than just provide flavor – it actually improves the texture too. The pumpkin adds moisture and creates incredibly tender biscuits that stay soft longer than traditional versions.
Homemade pumpkin puree works beautifully in this recipe, but canned pumpkin is perfectly fine too. Just make sure you’re using plain pumpkin puree, not pumpkin pie filling, unless you adjust the spices accordingly.
The natural sugars in pumpkin help create that beautiful golden-brown color on top while the fiber keeps the biscuits tender and moist. It’s a win-win for both flavor and texture!
FREQUENTLY ASKED QUESTIONS
Can I make these biscuits without buttermilk?
Yes! You can substitute regular milk with a teaspoon of vinegar or lemon juice stirred in and left to sit for 5 minutes. You can also use plain yogurt thinned with a little milk. The acid helps create tender, flaky biscuits.
Why are my biscuits not as flaky as I’d like?
Flaky biscuits depend on cold butter and minimal mixing. Make sure your butter is cold enough that you can see distinct pieces in the dough. Also, don’t skip the folding step – it creates the layers that make biscuits flaky.
Can I double this recipe if I need more biscuits?
Absolutely! This small batch baking recipe doubles perfectly. Just use a larger baking sheet and you might need to add 1-2 minutes to the baking time since you’ll have more biscuits in the oven.
How do I store leftover pumpkin puree?
Leftover pumpkin puree keeps in the refrigerator for up to a week or can be frozen in ice cube trays for easy portioning. This makes it perfect for more pumpkin recipes throughout the season.
Can I add other mix-ins to these biscuits?
Definitely! Try adding ¼ cup of chopped pecans, dried cranberries, or even a handful of mini chocolate chips. Just fold them in gently with the wet ingredients to avoid overworking the dough.
SHARE YOUR BAKING SUCCESS!
I love seeing your fall baking creations! Share photos of your small batch pumpkin biscuits on my Facebook page – I get so excited seeing how everyone’s biscuits turn out and hearing about your favorite ways to serve them.
Pin this pumpkin biscuits recipe on Pinterest @OlyviaBestRecipes so you can easily find it when those cozy fall mornings call for fresh biscuits. Tag me @OlyviaBestRecipes on Pinterest when you bake these – I can’t wait to see your golden, fluffy results!
There’s something truly special about pulling a pan of warm, fragrant biscuits from the oven, especially when they’re perfectly portioned for a small household. These small batch pumpkin biscuits capture all the comfort of fall in every tender, buttery bite. Whether you’re enjoying them with your morning coffee or serving them alongside a hearty soup, they’re guaranteed to make any meal feel extra special.
Author: Olyvia T.
