Go Back

Small Batch Pumpkin Biscuits

Small batch pumpkin biscuits with flaky layers and a warm orange tint—baked at 425°F for tender, golden rounds. Ready in under 40 minutes, with cinnamon honey butter melting into every split biscuit.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Biscuits
  • 1.5 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 5 tbsp unsalted butter cold, cubed
  • 0.33 cup pumpkin puree
  • 0.33 cup cold buttermilk
Cinnamon Honey Butter
  • 3 tbsp softened butter
  • 2 tbsp honey
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and mix dry ingredients
  1. Preheat oven to 425F and line a baking sheet with parchment (visual cue: parchment covers the whole surface).
  2. Whisk all-purpose flour, baking powder, sugar, cinnamon, nutmeg, and salt in a bowl until evenly blended (visual cue: no streaks of spices remain).
  3. Cut in cold unsalted butter with a pastry cutter until pea-sized crumbles form (visual cue: butter bits stay distinct, not fully smooth).
Form the biscuit dough
  1. Stir pumpkin puree and cold buttermilk together until combined (visual cue: liquid looks uniformly orange).
  2. Add the pumpkin-butttermilk mixture to the flour mixture and stir until just combined (visual cue: no dry flour pockets).
  3. Turn dough onto a floured surface and pat to 3/4-inch thickness (visual cue: thickness looks even across the dough).
Fold, cut, and bake
  1. Fold the dough in thirds and pat again to bring it back to about 3/4-inch thickness (visual cue: layers should be visible at the edges).
  2. Cut 6 rounds with a 2.5-inch cutter and place them on the prepared baking sheet (visual cue: rounds are spaced for rising).
  3. Bake 16-18 minutes at 425F until golden (visual cue: tops look set and browned).
  4. Serve biscuits with cinnamon honey butter.

Notes

Pro tip: handle the dough gently and keep the butter cold so the biscuits rise with distinct flaky layers. Store baked biscuits in an airtight container in the refrigerator up to 3 days; rewarm 5 minutes at 350°F. Freezing: yes—freeze baked biscuits up to 2 months and thaw overnight in the fridge, then rewarm. Dietary swap: substitute an equal amount of gluten-free 1:1 baking flour if desired (texture will be slightly less flaky).