Small Batch Pumpkin Biscuits Recipe

These Small Batch Pumpkin Biscuits are the perfect fall-inspired treat when you’re craving something cozy but don’t want a huge batch of leftovers. Made with real pumpkin puree, warm pumpkin pie spice, and a touch of honey, these tender, golden biscuits are soft, flaky, and just slightly sweet. With only a handful of simple ingredients, this easy recipe comes together in less than 30 minutes, making it perfect for a quick autumn breakfast, side dish, or snack.

Serve them warm with butter, honey, or jam for a comforting bite that captures the flavors of the season in every piece.

What are Small Batch Pumpkin Biscuits ?

Small Batch Pumpkin Biscuits are delightful, miniature versions of classic buttermilk biscuits, infused with the warm, comforting flavors of pumpkin and spices. Unlike traditional recipes that often yield a large batch, this recipe is scaled down to create just a handful of biscuits, making it ideal for couples, singles, or anyone who dislikes having leftover baked goods lingering around.

They’re typically tender, slightly sweet, and boast a beautiful golden-brown color, making them a perfect accompaniment to savory meals or a delightful treat enjoyed on their own with a pat of butter or a drizzle of honey. With only enough biscuits for two people, you can always make a fresh batch with out the struggle of eating so many. Give this fall-themed recipe a try!

Key Ingredients for Small Batch Pumpkin Biscuits:

• 1 cup all-purpose flour: Provides the structure for the biscuits.
• 1 teaspoon baking powder: Leavens the biscuits, making them light and fluffy.
• 1/4 teaspoon baking soda: Adds a subtle tangy flavor and aids in leavening.
• 1/4 teaspoon salt: Enhances the flavors of the other ingredients.
• 1/2 teaspoon pumpkin pie spice: Delivers the signature warm, spiced flavor. If you don’t have pumpkin pie spice, you can mix 1/4 tsp cinnamon, 1/8 tsp ginger, and a pinch of nutmeg.
• 2 tablespoons cold unsalted butter, cut into small cubes: Adds richness and creates flaky layers. Keep it very cold!
• 1/4 cup pumpkin puree (not pumpkin pie filling): Adds moisture, pumpkin flavor, and a touch of sweetness.
• 1/4 cup buttermilk, cold: Provides acidity, moisture, and helps create a tender crumb.
• 1 tablespoon honey: Adds sweetness to balance out the other flavors.
• 1 tablespoon melted butter, for brushing (optional): Adds a golden sheen and a buttery flavor to the tops of the biscuits.

How to Make Small Batch Pumpkin Biscuits:

These small batch pumpkin biscuits are surprisingly easy to make! In just under 30 minutes, you’ll have warm, fragrant biscuits ready to enjoy. The recipe focuses on simplicity, using just a few essential ingredients and straightforward steps. The cold butter is key to creating those delicious, flaky layers. The best part is their size: no mountains of biscuits, just perfect portions for you and your loved one.

Evelyn

Small Batch Pumpkin Biscuits

These tender, golden-brown biscuits are infused with pumpkin and warm spices, made in a small batch perfect for two. They’re lightly sweet, flaky, and delicious on their own or with butter and honey.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 biscuits

Course: Breakfast

Cuisine: American

Calories: 130

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp pumpkin pie spice or substitute 1/4 tsp cinnamon, 1/8 tsp ginger, pinch nutmeg
• 2 tbsp cold unsalted butter cut into cubes
• 1/4 cup pumpkin puree not pumpkin pie filling
• 1/4 cup buttermilk cold
• 1 tbsp honey
• 1 tbsp melted butter for brushing, optional

Equipment

• Mixing Bowls
• Pastry blender or fork
• Biscuit Cutter
• Baking Sheet
• Parchment Paper

Method

 

1. Preheat oven to 425°F (220°C). Line a small baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. Add cold cubed butter. Cut into the flour mixture with a pastry blender or fingertips until coarse crumbs form.
4. In a separate bowl, whisk pumpkin puree, buttermilk, and honey.
5. Pour wet mixture into dry ingredients. Stir gently with a fork until just combined. Dough will be sticky.
6. On a lightly floured surface, pat dough into a 3/4-inch thick circle. Cut with a 2-inch biscuit cutter, pressing straight down.
7. Place biscuits on prepared baking sheet. Bake 12–15 minutes until golden and cooked through.
8. Brush warm biscuits with melted butter, if desired. Serve immediately.

Notes

For flakiest results, keep butter and buttermilk very cold. Avoid overmixing to prevent tough biscuits. Recipe yields 4–6 small biscuits, perfect for two.

Why You’ll Love These Small Batch Pumpkin Biscuits:

These Small Batch Pumpkin Biscuits are the perfect solution when you crave a comforting, fall-inspired treat without the guilt of excess leftovers. The star of this recipe is undoubtedly the warm, spiced pumpkin flavor that permeates every bite, creating a cozy and satisfying experience. Compared to store-bought biscuits, making these at home not only ensures fresher ingredients but also saves you money – a homemade batch is significantly cheaper!

Finish them off with a pat of butter or a drizzle of maple syrup, and they become an irresistible indulgence. If you want a more savory biscuit, give our Garlic Cheddar Biscuits a try! Intrigued? Time to preheat that oven and enjoy these amazing, homemade biscuits!

What to Serve Small Batch Pumpkin Biscuits With:

These pumpkin biscuits are incredibly versatile and can be enjoyed with both sweet and savory accompaniments. Here are some ideas:

• For Breakfast: Serve them with butter, honey, jam, or apple butter. A side of scrambled eggs or crispy bacon would also complement them nicely.
• As a Side Dish: Pair them with a hearty soup or stew, such as butternut squash soup or chili.
• With a Roasted Chicken: Serve them alongside roasted chicken for a comforting and flavorful meal.
• For Dessert: Enjoy them with a dollop of whipped cream and a sprinkle of cinnamon.

Top Tips for Perfecting Small Batch Pumpkin Biscuits:

• Keep everything cold: This is the most important tip! Cold butter creates those flaky layers. Use ice-cold buttermilk and even chill your dry ingredients for 10-15 minutes before starting.
• Don’t overmix: Overmixing develops gluten, resulting in tough biscuits. Mix the wet and dry ingredients just until combined.
• Handle the dough gently: Be gentle when patting out and cutting the biscuits. Rough handling can deflate the dough and prevent them from rising properly.
• Use fresh baking powder and baking soda: Outdated leavening agents won’t work as effectively, resulting in flat biscuits.
• Adjust sweetness to taste: Feel free to adjust the amount of honey to your liking. You can also substitute maple syrup.
• Spice it up: Experiment with different spices, such as nutmeg, ginger, or cloves.

Health Benefits of Small Batch Pumpkin Biscuits:

While these biscuits are certainly a treat, they do offer some nutritional benefits. Pumpkin is a good source of Vitamin A, which is essential for vision, immune function, and cell growth. They also contain fiber, which aids digestion and supports gut health.

Using whole wheat flour instead of all-purpose flour can further increase the fiber content. As long as it is consumed in moderation, it can be incorporated into a healthy eating plan.

Final Thoughts:

These Small Batch Pumpkin Biscuits are a delightful way to enjoy the flavors of fall in a perfectly portioned treat.

They are easy to make, incredibly delicious, and sure to impress. So, grab your ingredients and get baking! These mini biscuits are one you don’t want to resist.

Read also :

• Stuffed Crust Pizza Bites
• Honey Oatmeal Cookies with Coconut Twist Recipe
• Gluten-Free Monster Cookies Recipe
• Fluffy Pumpkin Spice Latte Cookies 
• Pumpkin Apple Baked Oatmeal
• Chewy Gluten-Free Pumpkin Cookies Recipe
• More in Pinterest

Small Batch Pumpkin Biscuits Faqs