If you’re searching for a cozy, flavorful treat that captures the essence of fall in every bite, the Pumpkin Patch Biscuits Recipe is your new best friend in the kitchen. These biscuits are perfectly fluffy with a subtle pumpkin aroma and a warm hug of pumpkin spice, making them irresistible whether served at breakfast or alongside a hearty dinner. The combination of brown sugar sweetness, tender layers, and that golden biscuit crust will have everyone asking for seconds at your pumpkin patch get-together or just a simple weekend brunch. Trust me, once you try this Pumpkin Patch Biscuits Recipe, it might just become your go-to fall comfort food!
Ingredients You’ll Need
Gathering your ingredients for the Pumpkin Patch Biscuits Recipe is delightfully simple. Each item plays a crucial role in delivering the perfect balance of flavor, texture, and that beautiful autumnal color that makes these biscuits so irresistible.
- 2 cups flour: The foundation of our biscuits, providing structure and that satisfying chew.
- 1/4 cup brown sugar: Adds just a touch of warmth and sweetness to complement the pumpkin.
- 1 tablespoon baking powder: The secret behind the light and fluffy rise of these biscuits.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/4 teaspoon pumpkin spice mix: A fragrant blend that evokes all the cozy autumn memories.
- 1 stick butter (8 tablespoons) plus extra for brushing: Cold and diced to create flaky layers and buttery richness.
- 2/3 cup canned pumpkin puree: The star ingredient delivering moisture, color, and pumpkin goodness.
- 1/3 – 1/2 cup buttermilk (or 1/3 cup milk with 1 tsp white vinegar): Adds tang and tenderizes the dough for that melt-in-your-mouth texture.
How to Make Pumpkin Patch Biscuits Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 425°F and lightly greasing an unlined baking sheet—this helps the biscuits bake evenly without sticking. Having all your ingredients measured and ready to go makes the process smooth and enjoyable.
Step 2: Mix Dry Ingredients and Cut in the Butter
In a large bowl, mix together flour, brown sugar, baking powder, salt, and pumpkin spice until evenly combined. Toss in the cold, diced butter, and use a fork or pastry blender to work it into the mixture until it resembles coarse crumbs. Those pea-sized butter pieces are magic—they melt during baking to create flaky layers full of buttery pockets.
Step 3: Combine Pumpkin and Buttermilk
In a separate measuring jug, stir together the canned pumpkin puree and 1/3 cup of buttermilk. This wet mixture will bring moisture and that delicious pumpkin flavor into the dough.
Step 4: Bring the Dough Together
Pour the pumpkin and buttermilk mixture into the bowl with the dry ingredients. Stir gently until the dough just starts coming together; it will look a bit shaggy and sticky, which is perfect. If it feels too dry, add buttermilk a tablespoon at a time to reach the right consistency. Resist the urge to overmix, as that can make your biscuits tough.
Step 5: Fold and Cut the Dough
Turn the dough onto a generously floured surface, knead it gently 4 to 5 times, then pat it out to about 1-inch thickness. Folding the dough over itself two or three times and patting it down helps create those lovely, flaky layers we all crave. Then, use a heavily floured biscuit cutter to cut out 8 to 10 biscuits. Remember, avoid twisting the cutter—twisting seals the edges and can prevent the biscuits from rising up nicely.
Step 6: Bake Until Golden
Arrange the biscuits on your baking sheet and slide them into the oven for about 10 to 14 minutes. Watch for a light golden top and that irresistible aroma filling your kitchen—that’s your cue they’re perfectly baked.
Step 7: Brush with Butter and Serve Warm
For an extra touch of indulgence, brush the warm biscuits with melted butter as soon as they come out of the oven. This final flourish adds shine, richness, and a buttery aroma that’s impossible to resist. Serve immediately and enjoy all the cozy pumpkin delight!
How to Serve Pumpkin Patch Biscuits Recipe
Garnishes
A sprinkle of powdered sugar can add a hint of sweetness and an inviting snowy look, while a dollop of cinnamon honey butter or apple butter brings out the fall flavors and creates a decadent experience with every bite. Fresh herbs like sage can also add an intriguing savory note that pairs beautifully with pumpkin.
Side Dishes
These biscuits are versatile enough to complement hearty dishes like roasted turkey, baked ham, or a savory soup like butternut squash bisque. They also shine at breakfast alongside scrambled eggs, crispy bacon, or even slathered with cream cheese and jam for a simple, satisfying treat.
Creative Ways to Present
To really wow your guests, serve your Pumpkin Patch Biscuits Recipe in a rustic basket lined with a cozy gingham cloth or stack them high on a wooden board surrounded by small bowls of flavored butters and jams. You can even slice them open to create mini pumpkin biscuit sandwiches with apple slices and cheddar cheese for a delightful fall appetizer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover biscuits, store them in an airtight container at room temperature for up to 2 days to keep them tender and fresh. Avoid the fridge as it can dry them out quickly.
Freezing
For longer storage, freeze your Pumpkin Patch Biscuits Recipe by wrapping each biscuit individually in plastic wrap, then placing them in a freezer bag. They’ll keep for up to 3 months, ready to bring pumpkin warmth to any day with minimal effort.
Reheating
To reheat, unwrap and warm the biscuits in a 350°F oven for about 10 minutes until just heated through and slightly crisp on the outside. A quick zap in the microwave works in a pinch, but baking helps maintain that freshly baked texture and buttery flavor.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but be sure to cook it until soft and puree it well. It’s important to remove excess moisture since canned pumpkin has a consistent texture that works best for the dough.
What if I don’t have buttermilk on hand?
No worries! You can make a simple buttermilk substitute by adding 1 teaspoon of white vinegar or lemon juice to 1/3 cup of milk and letting it sit for 5 minutes before using.
Why shouldn’t I twist the biscuit cutter when cutting out the dough?
Twisting the cutter seals the edges, preventing the biscuits from rising tall and flaky. Instead, press straight down and lift the cutter up gently for the best results.
Can I make these biscuits vegan?
You can try substituting plant-based butter and a non-dairy milk with vinegar for the buttermilk. The texture might be slightly different but still delicious with these adjustments.
How spicy are these biscuits with pumpkin spice mix?
The pumpkin spice is subtle and warm, balancing nicely with the brown sugar’s sweetness. It’s not overpowering, making the biscuits perfect for all palates, including those who prefer mild flavors.
Final Thoughts
Whipping up the Pumpkin Patch Biscuits Recipe is like bringing a little slice of autumn magic into your home. The warm flavors and tender crumb are perfect for sharing with family and friends, making every meal feel like a special occasion. I can’t wait for you to try these biscuits and see how quickly they become a beloved staple of your seasonal cooking repertoire!
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Pumpkin Patch Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 biscuits
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Patch Biscuits are flaky, tender, and infused with warm pumpkin spice flavors that make them a perfect autumn treat. Made with pumpkin puree and buttermilk, they offer a delightful twist on traditional biscuits, ideal for breakfast or a cozy snack.
Ingredients
Dry Ingredients
- 2 cups flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pumpkin spice mix
Wet Ingredients
- 1 stick butter (8 tablespoons), plus extra for brushing (optional)
- 2/3 cup canned pumpkin puree
- 1/3 – 1/2 cup buttermilk (OR 1/3 cup milk plus 1 teaspoon white vinegar)
Instructions
- Prep: Preheat your oven to 425°F and lightly grease an unlined baking sheet. Gather all your ingredients to streamline the baking process.
- Mix dry ingredients and butter: In a large bowl, combine the flour, brown sugar, baking powder, salt, and pumpkin spice mix thoroughly. Add the cold diced butter and use a fork or pastry blender to incorporate it into the dry ingredients until the mixture looks like coarse crumbs with pea-sized bits of butter visible for flakiness.
- Mix wet ingredients: In a separate measuring jug, blend the canned pumpkin puree with 1/3 cup buttermilk.
- Combine: Stir the pumpkin and buttermilk mixture into the flour and butter crumbs just until the dough begins to come together. It should be a bit shaggy and slightly sticky but not overly wet. If the dough seems dry or too firm, add additional buttermilk by tablespoons until manageable.
- Fold and cut: Transfer the dough onto a generously floured surface and gently knead 4 to 5 times. Pat the dough into a 1-inch thickness, then fold it over itself two or three times, pressing down each time to create buttery layers. Using a floured biscuit cutter, cut out 8 to 10 biscuits without twisting the cutter to ensure they rise properly.
- Bake: Place the biscuits on the prepared baking sheet and bake in the preheated oven for 10 to 14 minutes until they turn lightly golden and are cooked through.
- Finish: Optionally, brush the warm biscuits with melted butter for a shiny, rich finish. Serve immediately while warm and fresh.
Notes
- For a buttermilk substitute, mix 1/3 cup milk with 1 teaspoon white vinegar and let sit for 5 minutes before using.
- Do not twist the biscuit cutter when cutting to prevent sealing the edges; this allows biscuits to rise taller and fluffier.
- The pea-sized butter pieces in the dough help create flaky layers in the biscuits.
- Serve these biscuits warm with butter, honey, or your favorite jam for best taste.
- You can adjust the pumpkin spice quantity to your preference or use a combination of cinnamon, nutmeg, and cloves if you don’t have pumpkin spice.
