Pumpkin Patch Biscuits

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I first saw these little do-dads in Taste of Home Magazine and thought, “Oooohhhh…” and then, with it being National Homemade Bread Day–I know, I know, but it IS–I figured these would just about qualify.

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They don’t have any of the pumpkin spices that you would expect in a pumpkin bread, but it is nice to know that there is a good dose of vegetables in that little biscuit. They are soft and flaky besides. Beat that. Oh, yeah and they taste really, really good.

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Ask Chompy.

A biscuit 009Ingredients

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 butter
3/4 cup canned pumpkin
1/3 cup buttermilk

Directions

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–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.

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Pumpkin Patch Biscuits
 
Ingredients
  • 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
Instructions
  1. In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda.
  2. Cut in ½ cup butter until mixture resembles coarse crumbs.
  3. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
  4. Turn onto a lightly floured surface; knead 8-10 times.
  5. 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.
  6. Place 1 in. apart on a greased baking sheet.
  7. Bake at 425° for 18-22 minutes or until golden brown.
  8. Brush butter over biscuits. Serve warm

13 Replies to “Pumpkin Patch Biscuits”

  1. Yum! 🙂 I love biscuits… and who can complain about more veggies in your diet!!! Baby Chomp did indeed love them, and that’s always nice! They reminded Nate of those commercials where the parents are trying not to let the kids know they are eating vegetables. Nice work!

  2. Launi! I love all these recipes you post on here! They are so easy and so fun. I made those cake pops by the way, for a halloween party. They turned out yummy. Thanks again!

  3. These look amazing! I can’t wait. I was thinking of making them for thanksgiving but are they really pumkiny tasting? I don’t want them to be too strong. What do you think?

  4. Mine too. I love the website because my favorite magazine is actually Country Woman–as sister to Taste of Home. But they store alllll the recipes on the TOH website. It is so fabulous.

  5. No, in fact, they are very subtle. I wondered the same thing myself before we made them. But there aren’t any of the spices that we associate with pumpkin so they just taste light and fluffy and yet very substantial at the same time. Just make them, you’ll see.

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