Batch Pumpkin Biscuits Recipe

Introduction

These batch pumpkin biscuits are warm, flaky, and infused with cozy spices, making them perfect for fall mornings or anytime you crave a comforting treat. With a tender crumb and subtle sweetness, they pair beautifully with butter or your favorite jam.

Ingredients

• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 tbsp sugar
• 4 tbsp butter (cold & cubed)
• 1/4 cup buttermilk (cold)
• 1/4 cup pumpkin puree

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper. Set aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Add the cold cubed butter.
3. Step 3: Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture resembles small pea-sized chunks.
4. Step 4: Stir in the cold buttermilk and pumpkin puree with a rubber spatula until a soft dough forms. Be careful not to overmix.
5. Step 5: Turn the dough onto a floured surface and knead gently 2-4 times to bring it together, avoiding overworking or warming the dough.
6. Step 6: Shape the dough into a rectangle. Fold the left side over the right, gently patting it down, then fold the top over the bottom and pat down again.
7. Step 7: Repeat the folding process two more times, then roll the dough out to about 1 inch thick using a pastry roller.
8. Step 8: Flour a 2.5-inch biscuit cutter and cut out 4 biscuits by pressing straight down firmly without twisting. Remove biscuits carefully, and shape any dough scraps into a puck to bake alongside.
9. Step 9: Place biscuits on the prepared baking sheet. Optionally, sprinkle with flaky sea salt. Bake for about 13 minutes or until golden brown.
10. Step 10: Remove from oven and let biscuits cool just enough to handle before serving.

Tips & Variations

• For a deeper pumpkin flavor, add a pinch of ground ginger or cloves to the spice mix.
• Use chilled ingredients to keep the biscuits flaky and tender.
• Try swapping buttermilk for plain yogurt thinned with a little milk if you don’t have buttermilk on hand.
• For a sweeter biscuit, brush tops with a bit of melted butter and sprinkle raw sugar before baking.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled biscuits wrapped tightly in plastic wrap and foil for up to 1 month. Reheat in a warm oven at 350°F for 10 minutes or until heated through for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option to get consistent results with these biscuits.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes before using. This homemade substitute mimics buttermilk’s acidity and works well in the dough.

Batch Pumpkin Biscuits Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

These batch pumpkin biscuits are a soft, tender, and flavorful autumn-inspired treat made with pumpkin puree and warm spices. Perfectly spiced with cinnamon and nutmeg, these biscuits are quick to prepare and baked to a golden brown with a flaky texture. Ideal for breakfast, brunch, or as a comforting snack, they offer a delightful way to enjoy seasonal pumpkin in a classic biscuit form.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 4 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 tbsp sugar

Wet Ingredients

• 4 tbsp butter (cold & cubed)
• 1/4 cup buttermilk (cold)
• 1/4 cup pumpkin puree

Instructions

1. Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper, then set it aside for baking the biscuits later.
2. Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Add the cold cubed butter and use a pastry cutter or two forks to cut the butter into the dry mixture until the texture resembles small pea-sized chunks.
3. Combine Wet Ingredients: Using a rubber spatula, stir in the cold buttermilk and pumpkin puree into the dry mixture just until a soft dough comes together. Be careful not to overmix as it will toughen the biscuits.
4. Knead the Dough: Turn the dough out onto a floured surface and knead gently 2-4 times to bring it together. This minimal kneading helps keep the dough tender and prevents warming the butter.
5. Fold Dough for Flakiness: Shape the dough into a rectangle. Fold the left side over the right, gently pat down, then fold the top over the bottom and pat down again. Repeat this folding process two more times to create flaky layers.
6. Roll Out Dough: After the final fold, reshape the dough into a rectangle and flatten it with a rolling pin to about 1 inch thickness, preparing it for cutting.
7. Cut Biscuits: Flour a 2.5-inch biscuit cutter and firmly press it straight down into the dough without twisting. Remove the biscuit gently by wiggling the cutter and place the cut biscuits on the prepared baking sheet. You can bake leftover dough scraps as a small biscuit or snack by shaping into a puck.
8. Season and Bake: Optionally sprinkle flaky sea salt on top of the biscuits for added flavor. Bake in the preheated oven for 13 minutes or until the biscuits become golden brown and cooked through.
9. Cool and Serve: Remove from the oven and let the biscuits cool just enough to handle them safely. Serve warm for the best flavor and texture.

Notes

• Use cold butter and cold buttermilk to ensure flaky biscuits with tender layers.
• Do not overmix the dough as this can make the biscuits tough.
• Gently folding the dough multiple times creates those desirable flaky layers.
• Use a sharp biscuit cutter and avoid twisting it to keep the biscuit edges clean, which helps them rise better.
• Flaky sea salt on top is optional but adds a nice contrast to the sweet pumpkin flavor.
• Leftover dough scraps can be shaped into small biscuits and baked alongside the main biscuits for zero waste.
• Serve these pumpkin biscuits fresh and warm for best taste; they also reheat well.

Keywords: pumpkin biscuits, autumn biscuits, pumpkin puree biscuits, flaky biscuits, spiced biscuits