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
Scale
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.
