Pumpkin Biscuits (Print-Friendly Version)
Flaky pumpkin biscuits with cold butter and spices. A cozy fall favorite made in a small batch.
# Ingredients List:
→ Dry Stuff
01 -
6 grams white sugar
02 -
0.625 milliliters nutmeg powder
03 -
2.5 milliliters cinnamon powder
04 -
125 grams plain flour
05 -
2.5 milliliters baking powder
06 -
1.25 milliliters table salt
07 -
1.25 milliliters baking soda
→ Wet Stuff
08 -
60 grams pumpkin mash
09 -
60 milliliters chilled buttermilk
10 -
56 grams unsalted butter, cold and in cubes
# Detailed Cooking Steps:
01 -
Shape dough into a rectangle. Fold left side over right and press softly. Then fold top over bottom and press again.
02 -
Get your oven hot at 220°C. Line a tray with parchment so nothing sticks.
03 -
Dust your 6.5 cm cutter with flour. Push down straight to cut 4 pieces. Don’t twist it. Wiggle a bit to pop them out. You can squeeze scraps to form a mini biscuit.
04 -
Place the cut biscuits on the lined tray. If you want, sprinkle a bit of flaky salt on top. Bake for 13 minutes until they get golden.
05 -
Whisk all dry stuff well in a big bowl. Toss in cold cubed butter. Use a pastry cutter or 2 forks to cut butter into pea-sized bits.
06 -
Add the cold buttermilk and pumpkin into the dry mix. Fold with a rubber spatula until it turns into a soft dough. Don’t mix too much or it’ll get tough.
07 -
Put dough on a floured countertop. Gently knead just 2 to 4 times to bring it together. Don’t go overboard.
08 -
Do the folding trick two more times. After folding, reshape dough into a rectangle again. Roll it out to around 2.5 cm thick.
09 -
Take biscuits out of the oven and let them cool a bit so you can handle them easily. Best served warm.
# Helpful Hints:
01 -
Using super cold butter and buttermilk keeps the biscuits flaky. Mix gently so they don’t turn chewy. Flaky sea salt on top is nice, but regular salt works too.