Cozy Pumpkin Biscuits

Just four of these pumpkin biscuits are great for peaceful fall mornings or quiet tea time. They come together fast with easy stuff from your pantry. The biscuits have a soft, flaky feel with a cozy touch of cinnamon and nutmeg.

I baked these on a chilly day when I wanted something warm but didn’t want a big batch. They came out fluffy and soft, and now I reach for them whenever I need a little comfort.

Ingredients

• 1/4 cup pumpkin puree: adds moisture, flavor, and a nice orange color, make sure to use plain canned pumpkin, not pie filling
• 4 tablespoons cold cubed butter: key for flaky layers, keep it cold so the dough doesn’t get mushy before baking
• 1 cup all-purpose flour: gives structure and softness to the biscuits
• 1/4 teaspoon baking soda: teams up with buttermilk to make them tender and lift up
• 1/2 teaspoon cinnamon: adds a cozy fall spice that goes great with pumpkin
• 1/8 teaspoon nutmeg: brings a gentle earthy hint perfect for the season
• 1/2 teaspoon baking powder: helps get the biscuits light and fluffy
• 1/4 teaspoon salt: balances sweetness and brings out flavors
• 1/2 tablespoon sugar: just enough sweet to play off the spices
• 1/4 cup cold buttermilk: softens the dough and reacts with baking soda to give rise

Steps

Heat the Oven:

Set your oven to 425°F. Put parchment on a baking sheet so the biscuits don’t stick.

Dry Mix:

Grab a big bowl and stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar until it’s all even.

Butter Time:

Toss in the cold butter cubes. Use a pastry cutter or two forks to mix it in until the stuff looks like tiny peas. This is what gives you those flaky bits.

Add Wet Stuff:

Gently fold in the pumpkin and buttermilk using a spatula until the dough just comes together. Don’t mix too much or they’ll get tough.

Light Kneading:

Sprinkle flour onto the counter and flip the dough out. Knead it softly 2 to 4 times to bring it together without messing the texture.

Make Those Layers:

Shape the dough into a rectangle. Fold the left side over the right, then press down lightly. Now fold from top to bottom and pat again. Do this folding two more times. This trick gives you flaky layers inside.

Roll and Cut:

Roll the dough into a 1-inch thick rectangle with a rolling pin. Dust a 2.5-inch biscuit cutter with flour and press straight down without twisting. Wiggle a bit to free 4 biscuits. Save leftover dough for baking or rolling again.

Bake Away:

Put biscuits on the lined tray. If you want, sprinkle some flaky sea salt on top. Bake for around 13 minutes until golden and light on top.

Cool Then Enjoy:

Take the biscuits out and let them cool just enough to hold. Eat warm plain or with butter and a drizzle of honey.

These biscuits make fall feel cozy even if you’re baking in a small space. They’re a yummy way to turn pumpkin into something flaky that brightens up chilly mornings.

How to Store

Keep any leftover biscuits in an airtight box at room temp for up to two days. Warm them gently in a low oven or toaster oven to bring back the flakiness. For longer storage, wrap them in plastic then foil and freeze. Thaw before warming up.

Switch It Up

Try dairy-free butter and plant-based buttermilk made with almond or oat milk plus vinegar for a vegan option. You can swap pumpkin puree for sweet potato puree if you want a sweeter, earthy flavor. For a little extra spice, add a pinch of ground cloves or ginger.

How to Serve

These biscuits taste great by themselves with butter and honey or maple syrup. They also go well with savory meals like roasted chicken or fall soups like butternut squash. For a sweet twist, split and fill them with cream cheese and fruit jam.

These biscuits turn simple pumpkin into a warm and flaky snack that fits perfectly in cool fall mornings or small get-togethers.

Frequently Asked Cooking Questions

→ Why does the dough need cold butter?

Cold butter melts during baking to create steam pockets that make the biscuits light and flaky.

→ What does buttermilk do here?

Buttermilk moistens the dough and adds a little tang that helps the baking soda work, so the biscuits come out tender and airy.

→ How do I stop biscuits from getting tough?

Don’t mix or knead the dough too much. Just fold it gently and keep it light to keep the biscuits soft and flaky.

→ Can I swap out the spices?

Absolutely, you can change up the cinnamon and nutmeg or throw in some ginger to mix up the warm flavors.

→ Why fold the dough a few times?

Folding spreads the cold butter evenly in thin layers, which creates those flaky bits when baked.

→ Do I have to use flaky sea salt?

It adds a nice crunch and flavor pop, but you can skip it or just use regular salt if you want.