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Small Batch Pumpkin Biscuits

Small batch pumpkin biscuits with flaky layers and a tender interior, baked until golden at 425°F. The pumpkin puree and buttermilk create a warm orange tint, finished with cinnamon honey butter.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 biscuits
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a baking sheet with parchment.
  2. Whisk all-purpose flour, baking powder, sugar, cinnamon, nutmeg, and salt until evenly combined.
Cut and mix the dough
  1. Cut cold unsalted butter into the dry ingredients with a pastry cutter until pea-sized crumbles form.
  2. Stir pumpkin puree and cold buttermilk together, then add to the flour mixture and stir until just combined.
Shape and bake
  1. Turn the dough onto a floured surface and pat to a 3/4-inch thickness.
  2. Fold the dough in thirds, pat again to 3/4-inch thickness, then cut into 6 rounds with a 2.5-inch cutter.
  3. Place the rounds on the baking sheet, spacing them apart, then bake for 16–18 minutes until golden.
Make and serve honey butter
  1. Mix softened butter, honey, and cinnamon until smooth.
  2. Serve the warm biscuits with cinnamon honey butter.

Notes

For extra tall biscuits, keep the butter cold and handle the dough gently after folding so the layers stay intact. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; rewarm briefly to refresh the texture. Freezing is yes—freeze baked biscuits (without butter) up to 2 months, thaw and reheat before serving. For a lighter option, use low-fat buttermilk and a reduced-fat butter substitute while keeping the butter chilled.