These small-batch pumpkin biscuits for two are buttery, flaky, and packed full of pumpkin spice flavors. They are easy to make and come together in less than 30 minutes, making them the perfect pumpkin recipe for Thanksgiving.
If you love pumpkin desserts, these are the recipes for you, Easy single serve pumpkin mug cake, Simple homemade pumpkin pie, Bakery style pumpkin chocolate chip muffins and also The best fluffy and soft pumpkin cinnamon rolls.
When something tastes this good, why would you just make a small batch I hear you say! Well not only is this pumpkin biscuit recipe scalable (for those occasions when you need to feed a crowd) but this one is perfect for when you are having a more intimate fall celebration.
These homemade buttermilk biscuits are perfect for when you don’t need a recipe to share but are still looking for a fall recipe that really delivers on all that pumpkin flavor.
Once you try this recipe, you’re going to wonder why you hadn’t tried this fall twist on the classic from-scratch recipe sooner.
This is the best spiced pumpkin buttermilk biscuit recipe ever!
Perfect for a small family or if you are eating alone and want a delicious fall recipe to enjoy. These buttermilk biscuits are great for Thanksgiving when you are having a more intimate gathering but don’t want to scrimp on any of those homemade comforts.
Why you need to make this recipe!
- It takes less than 30 minutes to make.
- You’ll get 4 perfectly round biscuits.
- They are flaky, buttery, and soft.
- Uses minimal ingredients.
- Simple pantry staples.
- A great way to use up extra pumpkin puree.
- The perfect recipe for Thanksgiving when you don’t need to feed a crowd.
Ingredients for this pumpkin biscuit for two recipe
Here are the ingredients you will need to make these small-batch biscuits. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- All-purpose flour – To get a recipe as close to the one I am sharing here, try using a kitchen scale and weigh your flour.
- Baking powder & baking soda – Helps the biscuits to rise by adding some leavening.
- Sugar – Adds just a touch of sweetness that helps to balance the flavor in these biscuits.
- Salt – Helps to really bring out the pumpkin spice flavor.
- Cinnamon & Nutmeg – Deliver those pumpkin spice flavours that are synonymous with fall.
- Sugar – Adds just a touch of sweetness that helps to balance the flavor in these biscuits.
- Butter – You can use either salted or unsalted butter, but you need to make sure you use really cold butter.
- Buttermilk – The buttermilk will add moisture to the biscuits as well as help activate the leavening agents. Just make sure it is cold (see below for substitution).
- Pumpkin puree – You want to make sure you use pumpkin puree for this recipe and not pumpkin pie mix. If you want to know a little more about the difference, see below.
Buttermilk substitution
It is possible to substitute the buttermilk by using a mixture of 2% milk with either freshly squeezed lemon juice or distilled white vinegar. The mixture won’t get as thick and creamy as buttermilk, but it will perform its role just as well.
Combine together 1 cup of 2% milk with 1 tablespoon of freshly squeezed lemon juice or distilled white vinegar to get your homemade buttermilk. Let this mixture sit at room temperature for 5 – 10 minutes. You will know it is ready when it has slightly thickened and you see small curdled pieces in there. Then just use it as directed in the recipe method.
How to make small batch pumpkin biscuits
This is how you can make these small-batch biscuits at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Whisk all the dry ingredients together.
- Add in the very cold butter and mix.
- Stir in the buttermilk or substitute and pumpkin puree (see above).
- Turn the dough onto a floured surface and knead making sure not to overwork the dough.
- Shape the dough and cut it into biscuits.
- Bake in the oven and allow to cool before enjoying.
Frequently asked questions – FAQ
Is pumpkin puree and pumpkin pie mix the same?
Pumpkin puree and pumpkin pie mix are different and here’s why!
Canned pumpkin puree contains 100% pumpkin without any additional spices or flavors. Whereas, pumpkin pie filling features pureed pumpkin flavored with the spices traditionally found in pumpkin pie: cloves, cinnamon, allspice, and/or nutmeg.
How to store pumpkin biscuits?
Store your biscuits in an air-tight container at room temperature for 2-3 days or store in the fridge for up to 7 days, but I very much doubt they will last that long!
When ready to eat, simply reheat in the microwave for 10 – 15 seconds until they are warm all the way through.
Can you freeze small batch pumpkin biscuits?
Yes absolutely! Store your biscuits in an air-tight container in the freezer for 1 – 2 months.
When you are ready to eat them, defrost them fully and once back to room temperature, microwave them following the instructions above.
Small batch pumpkin biscuits
If you made this small-batch pumpkin biscuit recipe and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Small batch pumpkin biscuits
Ingredients
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ tsp salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ tablespoon sugar
- 4 tablespoon butter cold & cubed
- ¼ cup buttermilk cold
- ¼ cup pumpkin puree
Instructions
- Preheat the oven to 425F, and line a baking sheet with parhement paper and set aside.
- In a large bowl whisk all the dry ingredients together. Add in the cold cubed butter, then using a pastry cutter or two forks cut the butter into the dry mixture until the butter mixture turns into small pea-sized chunks.
- Using a rubber spatula, stir in the buttermilk and pumpkin puree into the dry mixture until a soft dough forms. Don't overmix.
- Turn the dough onto a floured surface, and knead it 2-4 times to bring it together. This will keep you from overworking the dough and heating it up.
- Now onto the fun part, shape the dough into a rectangle then gently fold the left side of the rectangle over the right side, gently pat it down. Now fold the top of the rectangle over the bottom of the rectangle and pat it down again gently.
- Repeat the folding process two more times. before shaping your rectangle again and flattening it with a pastry roller to about an inch in thickness.
- Flour a 2.5-inch cookie cutter or biscuit cutter and cut 4 biscuits with it. Firmly press the dough down without twisting the cutter. You can gently wiggle it to remove the biscuit and biscuit cutter. You can bake the dough discard as is or shape them into a puck and bake with the rest of the biscuits. This one is for snacking!
- Place the biscuits on the prepared baking sheet, top them with flaky sea salt (this step is optional), and bake for 13 minutes or until golden brown
- Pull out the biscuits from the oven and let them cool just enoug to be able to handle them and serve!
Notes
How to store pumpkin biscuits?
Store your biscuits in an air-tight container at room temperature for 2-3 days or store in the fridge for up to 7 days, but I very much doubt they will last that long! When ready to eat, simply reheat in the microwave for 10 – 15 seconds until they are warm all the way through.Nutrition
Thank you for making it all the way down here 🙂
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Allison
Just made these biscuits and ate them hot out of the oven with a little butter and honey. So delicious! I love that this is a small batch recipe! Will definitely be making these again. I am looking forward to trying some of your other small batch recipes.
Chahinez
I do the same thing!! They’re so good huh!
Ellie
These biscuits were fantastic!! I love that they were a small batch, too. They came together very quickly (less than half an hour) and made hardly any mess. The flavor was delicious, not overwhelmingly pumpkin-y, but definitely not your average biscuit!
I’m at college and didn’t even have vinegar or lemon juice to make buttermilk, but I used regular milk and they still turned out great! I know there’s good reasons to use buttermilk if you have it, but in a pinch you’ll be okay subbing it out.
Definitely give these a try 🙂
Chahinez
We love quick recipes here!! Thank you for sharing the tips that helped you in making the best pumpkin biscuits ever!!
Ellie
These biscuits were fantastic!! I love that they were a small batch, too. They came together very quickly and the flavor was delicious; they weren’t overpoweringly pumpkin or pumpkin spice flavored but also definitely not your average biscuit!
I’m at college and didn’t even have vinegar or lemon juice to make buttermilk, but I used regular milk and they still turned out great! I’m sure they’d be even better with buttermilk, but in a pinch you’ll be okay without it.
Allie
Hi!! Say you wanted to make these savory.. would you just take out the cinnamon and nutmeg and add like garlic and thyme/sage? More salt less sugar? Or keep those as are? Thanks!!
Chahinez
Yes! The garlic and thyme or safe is a great substitution and for the sugar reduce it by 1/4!
Chahinez
Katie
I made these as soon as I saw the recipe pop up. It was my first time making biscuits but your instructions were so clear that they turned out so soft and fluffy. And the flavor! Wow. Just wow. Will be making these again and again! Thank you!!
Chahinez
I am so happy to hear that you enjoyed these, Katie! Biscuits are so easy and I am so happy to have been able to share them with you 🙂
Chahinez