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Pumpkin biscuits for one
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5 from 5 votes

Small batch pumpkin biscuits

These small-batch pumpkin biscuits are perfectly spiced. This recipe yield 4 flaky, buttery, and soft biscuits perfect for this fall season.
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Appetizer, Side Dish
Cuisine: Aemrican
Servings: 4 biscuits
Calories: 211Calories

Ingredients

  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ tsp salt
  • ½ teaspoon cinnamon
  • 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

Sodium: 359mg | Calcium: 61mg | Vitamin C: 1mg | Vitamin A: 2671IU | Sugar: 3g | Fiber: 1g | Potassium: 89mg | Cholesterol: 24mg | Calories: 211Calories | Trans Fat: 1g | Saturated Fat: 6g | Fat: 9g | Protein: 4g | Carbohydrates: 28g | Iron: 2mg