Pumpkin Patch Biscuits Recipe
- 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
- 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.
1 each: 279 calories, 14g fat (9g saturated fat), 37mg cholesterol, 471mg sodium, 34g carbohydrate (10g sugars, 2g fiber), 4g protein.
Reviews for Pumpkin Patch Biscuits
"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"!!!"
"These biscuits are delicious and I usually double the recipe. I often substitute squash or sweet potatoes with equally good results. They freeze well also and then you just have to microwave them for an almost fresh baked biscuit!!!"
"These biscuits are delicious and I usually double the recipe. I often substitute squash or sweet potatoes for the pumpkin and they are equally good. These biscuits freeze well also and then you can microwave them for an almost fresh made biscuit!!!"
"These biscuits are delicious and I have made them a number of times. I often substitute squash or sweet potatoes for the pumpkin and I also double the batch. They freeze well too and then you can microwave them and you have fresh biscuits!!!"
"This recipe was such a mess! I double checked my measurements and they lined of with ingredients list exactly, but I had to almost double the amount of flour in this recipe."
"I make these an average of once a month, as sometimes we will have them more than once a week. We love them. So easy to make and taste cannot be beat! Down to the last two packages of pumpkin in the freezer, but pumpkins are waiting to be done now, so will have to get busy!"
"These were great! Very soft & tender without being greasy! I made them in my kitchenaid mixer so the dough was really soft, needing a little extra flour. I hand rolled them instead of rolling them out. My husband wants them for Thanksgiving now!"
"Love these biscuits!!!! They don't have an over powering pumpkin flavor. Great with honey. My boyfriend likes to eat them with sausage gravy."
"Out of all the homemade biscuits I've ever made so far...these are my favorite. I love them! Double the recipe and use smaller biscuit cutters to serve more people. So moist! yes the dough is very sticky but keep flour on your hands...a little extra never seemed to dry them out for me."
"Even better the next day. Made just enough and tasted great with honey butter."
"Biscuits turned out tender and flaky, but very bland in flavor. They need spices. I will make them again and add pumpkin pie spice to the mix."
"Great texture - a little more moist than most biscuits. We loved them!"
"Such a nice recipe for fall! I ended up more then the yield amount recipe states. Thanks for sharing"
"These were so delicious! The dough was pretty sticky, but other than that they were super simple and quite tasty with the chili I had fixed for dinner. These would also be good spread a little thinner and baked till crisp...little vanilla ice cream and cinnamon sugar, and you'd have a great dessert!"
"These were very good, will make again. Thanks for a great recipe."
"How do six biscuits feed seven people?"