- 1-3/4 cups all-purpose flour
- ¼ cup packed brown sugar
- 2-1/2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup butter
- ¾ cup canned pumpkin
- ⅓ cup buttermilk
- In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda.
- Cut in ½ 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–the top of a mason jar works great.
- Place 1 in. apart on a greased baking sheet.
- Bake at 425° for 18-22 minutes or until golden brown.
- Brush butter over biscuits. Serve warm
Recipe by Gracious Rain at https://graciousrain.com/pumpkin-patch-biscuits/
1.2.4