Pumpkin Patch Biscuits

PREP:  20 Minutes  BAKE:  20 Minutes

Ingredients:

1-3/4 cups All-Purpose Flour (extra flour for kneading)

1/4 cup Packed Dark Brown Sugar

2-1/2 teaspoons Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Baking Soda

1/2 cup + 1-1/2 teaspoons Cold Butter (divided)

3/4 cup Canned Pumpkin

1/3 cup Buttermilk

1 teaspoon Ground Cinnamon

Other Items Needed:

Large Bowl

2-1/2-inch Biscuit Cutter

Cooking Spray

Baking Sheet

Cooking Brush

It's Beginning To Look A Lot Like Fall

• PREHEAT oven to 425 degrees.
• In a Large Bowl, COMBINE the Flour, Dark Brown Sugar, Baking Powder, Salt & Baking Soda.

 

• CUT in 1/2 cup Butter until the mixture resembles coarse crumbs.

 

• COMBINE Pumpkin & Buttermilk.

 

• STIR into the Crumb Mixture just until moistened.

 

• TURN dough onto a lightly floured surface.
• *KNEAD 8-10 times.
• PAT or ROLL out to 1-inch thickness.
• CUT with a floured 2-1/2-inch biscuit cutter.
• PLACE 1 inch apart on a greased baking sheet.

 

• BAKE at 425 degrees for 15-18 minutes or until golden brown.
• MELT the remaining 1-1/2 teaspoon of Butter.
• Stir Cinnamon into the melted butter.
• BRUSH over the Biscuits.

Now You're Ready for Fall.

 

 

 

Makes 12 Small Biscuits

(or 6 Large Ones)

 

 

* Kneading:  Working dough into a uniform mixture by folding, stretching & pressing.  Have plenty of flour on hand, so the dough doesn't stick to your hands or the surface.

 

 

Best with Hot Buttered Rum :) 

 

 

dévorer!