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Small Batch Pumpkin Biscuits

Small batch pumpkin biscuits with flaky layers and a tender crumb, baked until golden at 425°F. Stir-together dough with pumpkin puree and buttermilk, then finish with cinnamon honey butter melting into each warm split biscuit.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 270
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
  • 5 tbsp unsalted butter Cold, cubed
  • 0.33 cup pumpkin puree
  • 0.33 cup cold buttermilk
Cinnamon honey butter
  • 3 tbsp softened butter
  • 2 tbsp honey
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F, then line a baking sheet with parchment. Keep the tray ready so the biscuits can bake as soon as they’re cut.
Make the dough
  1. Whisk the all-purpose flour, baking powder, sugar, cinnamon, nutmeg, and salt together until evenly combined. Look for a uniform color with no visible spice clumps.
  2. Cut in the cold unsalted butter until pea-sized crumbles form. The mixture should look crumbly and slightly streaked with butter, not smooth.
  3. Stir the pumpkin puree and cold buttermilk together, then add to the flour mixture and stir until just combined. Stop mixing when no dry flour remains to avoid tough biscuits.
  4. Turn the dough onto a floured surface and pat to 3/4-inch thickness. The dough should hold together in a cohesive round.
  5. Fold the dough in thirds, pat again to 3/4-inch thickness, and cut into 6 rounds with a 2.5-inch cutter. Place the cut rounds with the edges intact for cleaner layers.
Bake and finish
  1. Place the biscuits on the prepared baking sheet and bake for 16-18 minutes at 425°F until golden. Watch for puffed tops and browned edges.
  2. Mix softened butter, honey, and cinnamon to make cinnamon honey butter. Serve alongside the hot biscuits so it melts into the flaky layers.

Notes

For extra tall biscuits, keep the butter cold and handle the dough as little as possible—stop stirring as soon as it comes together. Store baked biscuits covered at room temperature for up to 2 days (or refrigerate up to 4 days); rewarm at 350°F for 5-7 minutes. Freeze baked biscuits up to 2 months; thaw overnight and rewarm. For a dairy-light swap, use plant-based butter and a plant-milk buttermilk substitute (still keep it cold).