Go Back
To make small batch pumpkin biscuits, you will need: - 1 cup all-purpose flour - 1/4 cup pumpkin puree (canned or fresh) - 2 tablespoons packed brown sugar - 1 tablespoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/4 cup cold unsalted butter, cut into small cubes - 1/4 cup milk (milk alternatives work too) You can add extra flavor and crunch with these options: - 1/4 cup chopped pecans or walnuts - 1 tablespoon maple syrup (for brushing on top) If you need to swap ingredients, here are some ideas: - Use whole wheat flour for a nuttier taste. - Replace brown sugar with white sugar or coconut sugar. - Use plant-based butter for a dairy-free option. - Almond milk or oat milk works well in place of regular milk. These ingredients come together to create a delightful treat that is easy to make and bursting with flavor. Each element adds to the texture and taste, making these biscuits a must-try! Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper. This keeps the biscuits from sticking. In a large mixing bowl, mix one cup of all-purpose flour, 1/4 cup pumpkin puree, 2 tablespoons brown sugar, one tablespoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Use a whisk to blend these ingredients well. Next, add 1/4 cup of cold unsalted butter. Cut it into small cubes. Use a pastry cutter or your fingertips to blend the butter into the dry mix. Aim for a crumb-like texture. It should feel like coarse sand. Then, slowly pour in 1/4 cup of milk. Stir gently until the dough starts to form. If you want nuts, now is the time to fold in 1/4 cup of chopped pecans or walnuts. Be careful not to overmix; the dough should still look slightly lumpy. Lightly flour your work surface. Turn the dough out onto this surface. Pat the dough into a rectangle that is about one inch thick. Use a biscuit cutter or the rim of a small glass to cut out biscuits. Press straight down into the dough without twisting. This helps the biscuits rise better. Place the cut biscuits closely on the prepared baking sheet, leaving a little space between them. If you want a touch of sweetness, brush the tops with 1 tablespoon of maple syrup. This gives them a nice shiny finish. Now, it's time to bake! Put the baking sheet in your preheated oven. Bake for 12 to 15 minutes. Keep an eye on them until they turn golden brown and puff up nicely. Once they are done, let the biscuits cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy the warm, delightful smell as they cool! To make small batch pumpkin biscuits fluffy, use cold butter. Cut the butter into the flour until it looks like coarse sand. This keeps the biscuits light. Avoid overmixing the dough; it should be slightly lumpy. This helps them rise well. One big mistake is twisting the cutter when you cut the biscuits. This can make them dense. Also, be careful not to add too much milk. If the dough is too wet, the biscuits won’t hold their shape. Lastly, make sure your baking powder is fresh. Old baking powder can lead to flat biscuits. Serve your pumpkin biscuits warm. They taste great with whipped butter or maple butter. For a special touch, sprinkle a bit of cinnamon on top. Enjoy them with coffee or tea for a cozy snack. You can also pair them with soups or salads for a delicious meal! {{image_4}} You can easily switch up the flavor of your biscuits. Try adding different spices like ginger or cloves. These spices give a warm and cozy taste. You might also add chocolate chips for a sweet twist. For a nutty flavor, mix in chopped pecans or walnuts. Each option adds a fun twist! If you need to change the recipe for dietary needs, it’s simple. You can use whole wheat flour instead of all-purpose flour. This makes the biscuits a bit healthier. For lactose-free options, swap the milk for a plant-based milk like almond or oat milk. Also, if you need a vegan version, use coconut oil instead of butter. They will still taste great! The beauty of pumpkin biscuits is their seasonal charm. For fall, you can add dried cranberries for a fruity kick. In winter, consider adding a hint of peppermint extract for a fresh taste. For spring, mix in some lemon zest to brighten the flavor. Each season brings new life to this simple recipe! After you bake your pumpkin biscuits, let them cool completely. Place them in an airtight container. They stay fresh for up to three days at room temperature. If you want to keep them longer, the fridge is a good option. Just remember to wrap them well to avoid drying out. To freeze your biscuits, first let them cool. Then, wrap each biscuit in plastic wrap. This keeps them from getting freezer burn. Next, place the wrapped biscuits in a freezer bag. They can last for up to three months in the freezer. When you want to enjoy them, just thaw them in the fridge overnight. To reheat your biscuits, preheat the oven to 350°F (175°C). Place the biscuits on a baking sheet. Heat them for about 10 minutes, or until warm. If you prefer, you can also microwave them for about 20-30 seconds. Just keep an eye on them to avoid overheating. Enjoy your biscuits warm for the best taste! To make these biscuits gluten-free, swap the all-purpose flour for a gluten-free blend. Many blends work well, but look for one that contains xanthan gum. This will help your biscuits rise and stay fluffy. Measure the same amount of gluten-free flour as the regular flour. Mix it just like the recipe states. Your biscuits will still taste great! Yes, you can use fresh pumpkin! Start by roasting your pumpkin until it's soft. Allow it to cool, then scoop out the flesh. Blend it into a smooth puree. Use the same amount of fresh pumpkin as the canned puree in the recipe. Fresh pumpkin can bring a more vibrant flavor to your biscuits. It’s a fun twist! To make these biscuits sweeter, add more brown sugar. Try increasing it to 3 tablespoons. You can also drizzle some maple syrup on top before baking. Another option is to mix in a little more maple syrup into the dough. These changes will create a sweeter taste without losing the pumpkin flavor. Enjoy your sweet treats! We explored the key ingredients and steps to make perfect biscuits. You learned about ingredient swaps, cooking tips, and creative variations. Remember, practice will help you avoid mistakes and achieve the right texture. Don't hesitate to try new flavors or modify the recipe to fit your needs. Whether you serve them warm or store them for later, these biscuits can be a tasty treat anytime. Enjoy your baking adventure!

Small Batch Pumpkin Biscuits

Indulge in the flavors of fall with these Mini Pumpkin Delight Biscuits! With a blend of pumpkin puree, warm spices, and the option for crunchy nuts, these biscuits are simple to make and perfect for any occasion. Ready in just 25 minutes, they're a delightful treat to serve warm with whipped butter or maple syrup. Click through to discover the full recipe and bring a taste of autumn to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/4 cup pumpkin puree (can be canned or freshly made)

2 tablespoons packed brown sugar

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup cold unsalted butter, cut into small cubes

1/4 cup milk (you can use a milk alternative if preferred)

Optional: 1/4 cup chopped pecans or walnuts (for added crunch)

Optional: 1 tablespoon maple syrup (for brushing on top)

Instructions
 

Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a large mixing bowl, combine the flour, pumpkin puree, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt. Use a whisk to blend thoroughly until all the dry ingredients are evenly mixed.

      Add the cold cubed butter into the dry ingredient mixture. With a pastry cutter or your fingertips, incorporate the butter until the mixture takes on a crumb-like texture, similar to coarse sand.

        Gradually pour in the milk, gently stirring until the dough begins to form. If you're adding nuts, gently fold them in at this stage. Be careful not to overmix; the dough should remain slightly lumpy.

          Lightly flour your work surface and turn out the dough onto it. Pat the dough into a rectangle shape that's about 1 inch thick.

            Using a biscuit cutter or the rim of a small glass, cut out biscuits by pressing straight down into the dough without twisting. This ensures they rise well in the oven. Place the cut biscuits closely on the prepared baking sheet, leaving a little space between them.

              If you'd like, brush the tops of the biscuits with maple syrup for a hint of sweetness and a shiny finish.

                Bake in the preheated oven for 12-15 minutes, watching closely until the biscuits are golden brown and puffed up on top.

                  Once baked, allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 6-8 small biscuits

                      - Presentation Tips: Serve the biscuits warm, generously spread with whipped butter or maple butter. For an alluring finish, sprinkle a dash of cinnamon on top before serving. Enjoy these delightful bites with a warm beverage for the perfect treat!