- 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
"These biscuits were fantastic! They were light, flaky, and the flavor was delicious. I did add a splash of vanilla extract, a pinch of nutmeg and a half teaspoon of cinnamon. I also doubled the recipe. The dough was a bit wet so I had to add a little more flour and kneed a little longer but my kids ate them all up and asked me to make more tomorrow. I will be using this recipe regularly from now on. Thanks!"
"Delicious! I added cinnamon to batter; and topped each biscuit with cinnamon vanilla sugar. Thank you, Liza, for sharing this recipe."
"I make these biscuits every Thanksgiving and they are fabulous!!!"
"From its appearance, my family expected this to taste like "Nutty Sweet Potato Biscuits" from Taste of Home years ago. Or so my family thought! They missed the cinnamon, nutmeg and nuts. So it didn't get a very high rating!In one spot the yield says "7 servings" and in another it says "6 biscuits", but I managed to get 9 biscuits!"
"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."
"These biscuits are delicious. I often double the recipe and I also interchange squash or sweet potatoes for the pumpkin with equally good results. These biscuits freeze well and then I microwave them for "almost fresh biscuits"!!!"