Soft, fluffy, Pumpkin Patch Biscuits are super easy to throw together and the perfect accompaniment to your fall soup dinners and breakfast plates!
The onset of fall and cooler weather is the perfect opportunity for everything … pumpkin.
Agree?
Biscuits are probably one of the best comfort foods around — they’re delicious no matter what you slather on them. Eat them for breakfast, with soup at dinner, or just on their own – they’re hard to decline (especially if you love them as much as I do!)
Pumpkin Patch Biscuits
These Pumpkin Patch Biscuits are super easy to put together – especially if you have canned pumpkin to use up. They are easily adaptable too – I have made these biscuits countless times – following the base recipe or using adaptations (which I’m going to share, below!)
- Substitute cold margarine (cut into cubes) instead of butter
- Granulated sugar can be used in lieu of brown with a slight flavor profile difference
- Add a half tsp of nutmeg and cinnamon (or, either or!) for richer flavor
- In lieu of buttermilk, add a splash of vinegar, or lemon juice to 1/3 C of milk and allow to sit for a few minutes
- Use mashed sweet potatoes if you are out of pumpkin puree
Use the recipe provided below as a base, and adapt as you need given the ingredients you have (and the flavor profile you are looking to achieve!)
Can I use margarine?
I have always been a huge advocate of using butter in my biscuits – but in this recipe, margarine yields a yummy biscuit that turns out just as well (if not better!), in my opinion, than butter.
The key to any biscuits .. whether you use butter or margarine is using them cold. You can do that by putting the stick in the freezer and then slicing into small cubes, or grate on a cheese grater for even smaller shreds that combine more easily in the recipe.
(Just in case you have margarine at home … or if you are not certain about throwing out the higher cost for butter!)
Check out these other biscuit recipes:
Hatch Chile Sourdough Biscuits
Pumpkin Patch Biscuits
Ingredients
- 1/2 C butter cold, cut into pieces
- 3/4 C canned pumpkin
- 1/3 C buttermilk
- 1/4 C brown sugar
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1.75 C all purpose flour
Tops of Biscuits:
- 1.5 tsp butter, melted
Instructions
- In a large bowl, cut the cold butter into the flour, baking powder, baking soda, salt and brown sugar just until the mixture resembles coarse crumbs.
- Combine the pumpkin and buttermilk; stir into the coarse crumb flour mixture just until moistened.
- Turn the dough onto a lightly floured surface. Pat out into the shape of a rectangle with 1" thickness. Fold the rectangle into thirds like a letter - your goal is to create layered biscuits. Fold, then pat back out to a rectangle that's 1" thick - and fold again. Repeat that 3-4 times. Then pat back out to 1" thickness and use a biscuit cutter or canning jar to cut the biscuits. (I use the half pint canning jar to make mine - if you use a larger cutter, you will likely have less biscuits as a final number).
- Place the biscuits on a lined cookie sheet. Bake at 425 degrees F for 18-22 minutes. Brush the top with melted butter. Enjoy!
DID YOU MAKE THESE BISCUITS?
If you did, please take a second to leave a comment as I’d love to know how it turned out.
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