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Small Batch Pumpkin Biscuits

Small batch pumpkin biscuits with tender layers and a golden top—baked at 425F for 16-18 minutes. Quick mix-and-fold method creates flaky rounds, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 425F and line a baking sheet with parchment, so the rounds bake evenly.
  2. Whisk together flour, baking powder, sugar, cinnamon, nutmeg, and salt until the mixture is uniform.
  3. Cut in the cold butter with a pastry cutter until pea-sized crumbles form, with no large butter chunks left.
  4. Stir pumpkin puree and cold buttermilk together, then add to the flour mixture and stir until just combined.
  5. Turn the dough onto a floured surface and pat to about 3/4-inch thickness.
  6. Fold the dough in thirds, pat again to 3/4-inch thickness, then cut 6 rounds with a 2.5-inch cutter.
  7. Place the rounds on the baking sheet and bake for 16-18 minutes, until golden on top.
  8. Serve the biscuits warm with cinnamon honey butter.
Make honey butter
  1. Mix softened butter, honey, and cinnamon until smooth and spreadable for topping.

Notes

For taller biscuits, keep the dough cold and handle it gently—pat just enough to reach 3/4-inch thickness before cutting. Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate up to 4 days; rewarm in a 300F oven for 5-7 minutes. Freezing is yes: freeze baked biscuits up to 2 months and rewarm from frozen. Dietary swap: for dairy-free, use a plant-based butter substitute and non-dairy buttermilk (made with unsweetened plant milk plus acid) to keep the texture tender.