- 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
- 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.
- 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.
- Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm. Yield: 6 biscuits.
Reviews for Pumpkin Patch Biscuits
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"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."
"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."
"used only a 1/4 cup of butter instead of 1/2, turned out great!"
"The family raved about these. Depending on the size of your crowd, you may want to consider doubling thee recipe."
"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."