Pumpkin Patch Biscuits Recipe
Pumpkin Patch Biscuits Recipe photo by Taste of Home

Pumpkin Patch Biscuits Recipe

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Often, I make a double batch of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for holidays, Father's Day and his birthday. —Liza Taylor, Seattle, Washington
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 7 servings

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup plus 1-1/2 teaspoons cold butter, divided
  • 3/4 cup canned pumpkin
  • 1/3 cup buttermilk

Nutritional Facts

1 biscuit equals 279 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 471 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
  2. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.
  3. Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm. Yield: 6 biscuits.
Originally published as Pumpkin Patch Biscuits in Country Woman October/November 2008, p35

Nutritional Facts

1 biscuit equals 279 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 471 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Pumpkin Patch Biscuits

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 12, 2014

"I keep coming back to this. I have made it countless times to rave reviews. A new staple to the Thanksgiving and Yule meals. Definitely a keeper. I also double this batch and have at times tripled it. A fall favorite around our house."

MY REVIEW
Reviewed Sep. 30, 2014

"I followed everyone's suggestion and doubled the recipe (which said it made 6). I ended up with 28 2 inch biscuits! So they must be making 4-5 inch biscuits in the original recipe. I did use home grown pumpkin, which I drained and pureed-and it looked the same consistency as canned. These were a hit with the grand kids. I liked the sweetness...a cross between a biscuit and a scone. They are very moist- perhaps I should have baked them a tad longer, but I baked them a bit over 20 min anyway."

MY REVIEW
Reviewed Aug. 10, 2014

"used only a 1/4 cup of butter instead of 1/2, turned out great!"

MY REVIEW
Reviewed Nov. 9, 2013

"The family raved about these. Depending on the size of your crowd, you may want to consider doubling thee recipe."

MY REVIEW
Reviewed Oct. 25, 2013

"These biscuits are delicious and I usually double the batch and freeze some for later. I microwave them for almost fresh baked taste. Often I substitute squash or sweet potatoes with equally good results."

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