Description
Delightful Pumpkin Patch Biscuits are soft, flaky, and infused with warm pumpkin spice flavors, perfect for autumn breakfasts or as a cozy snack. These biscuits combine the creamy richness of pumpkin puree with a tender buttery crumb, making them a seasonal favorite that pairs wonderfully with butter, honey, or jam.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pumpkin spice mix
Butter
- 1 stick (8 tablespoons) cold butter, plus additional for brushing (optional)
Wet Ingredients
- 2/3 cup canned pumpkin puree
- 1/3 to 1/2 cup buttermilk (or 1/3 cup milk plus 1 teaspoon white vinegar as a substitute)
Instructions
- Prep: Preheat your oven to 425°F (220°C) and lightly grease an unlined baking sheet. Gather and measure all your ingredients to ensure a smooth baking process.
- Mix dry ingredients and butter: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and pumpkin spice until evenly combined. Add the cold diced butter pieces. Using a fork or pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining – these will create flaky layers in the biscuits.
- Mix wet ingredients: In a separate measuring jug, combine the pumpkin puree with 1/3 cup of buttermilk (or milk plus vinegar if using the substitute). Mix until smooth.
- Combine: Pour the pumpkin mixture into the flour and butter mixture. Gently stir just until the dough begins to come together. The dough should be shaggy and slightly sticky but manageable. If it feels too dry or crumbly, add more buttermilk, one tablespoon at a time, until it reaches the right consistency.
- Fold and cut: Turn the dough out onto a well-floured surface. Knead gently 4 to 5 times, then pat the dough into a 1-inch thick rectangle. Fold the dough over itself two or three times, patting down each time to create layers. Using a heavily floured biscuit cutter, cut out 8 to 10 biscuits without twisting the cutter to prevent sealing the edges, which can inhibit rising.
- Bake: Arrange the biscuits on the greased baking sheet, spacing them slightly apart. Bake in the preheated oven for 10 to 14 minutes, or until the tops are lightly golden and the biscuits are cooked through.
- Finish: Remove the biscuits from the oven and optionally brush the tops with melted butter for extra richness and shine. Serve warm and enjoy!
Notes
- Use cold butter for flaky, tender biscuits; avoid overworking the dough to keep it light.
- If you don’t have buttermilk, mix 1/3 cup milk with 1 teaspoon white vinegar and let it sit for 5 minutes as a substitute.
- Do not twist the biscuit cutter when cutting shapes to allow the biscuits to rise properly.
- These biscuits are best served warm, fresh out of the oven, but can be stored overnight and reheated.
- You can customize the biscuits by sprinkling a little extra pumpkin spice on top before baking for enhanced flavor.
