Pumpkin Patch Biscuits
Soft, fluffy, Pumpkin Patch Biscuits are super easy to throw together and the perfect accompaniment to your fall soup dinners and breakfast plates!
Servings 12 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!