Pumpkin Patch Biscuits

A stack of the flakiest pumpkin biscuits.

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These Pumpkin Patch Biscuits are everything I love about fall - warm, buttery, flaky, and with just the right touch of pumpkin spice.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Difficulty: Easy

Servings: biscuits

Calories: 22kcal

Author: Nora from Savory Nothings

Ingredients

2 cups flour
¼ cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon pumpkin spice mix
1 stick butter (that's 8 tablespoons); plus a little extra for brushing (optional)
⅔ cup canned pumpkin puree
⅓ - ½ cup buttermilk OR ⅓ cup milk plus 1 teaspoon white vinegar

Instructions

Prep:
Preheat your oven to 425°F and lightly grease an unlined baking sheet. Get your ingredients ready.
Mix dry ingredients and butter:
In a large bowl, combine flour, brown sugar, baking powder, salt, and pumpkin spice; mix well.
Add the cold diced butter to the dry ingredients. Use a fork or pastry blender to work it into the flour until the mixture resembles crumbs.
Tip: Pea-sized bits of butter are ideal - they’ll melt into flaky pockets as they bake.
2 cups flour, ¼ cup brown sugar, 1 tablespoon baking powder, ½ teaspoon salt, ¼ teaspoon pumpkin spice mix
Mix wet ingredients:
In a separate measuring jug, combine pumpkin and ⅓ cup buttermilk.
⅔ cup canned pumpkin puree, ⅓ - ½ cup buttermilk
Combine:
Stir the pumpkin mixture into the flour mixture just until it starts coming together.
Don’t worry if it looks a bit shaggy - it should! It's also a little sticky, which is fine, but it shouldn't be too wet to handle. If the mix is too firm/dry, add more buttermilk by the tablespoon until it comes together.
Fold and cut:
Turn out the dough onto a generously floured surface; knead 4–5 times and pat down into 1-inch thickness. Fold over itself two or three times, patting down each time. This is what creates those buttery layers.
Cut with a heavily floured biscuit cutter into 8–10 biscuits. Do not twist the cutter - twisting seals the edges and prevents them from rising tall.
Bake:
Place on the prepared baking sheet and bake at 425°F for 10–14 minutes, until lightly golden and baked through.
Finish:
Brush with melted butter, if desired, and serve warm.

Notes

Cold butter is key: The colder your butter, the flakier your biscuits will be. If your kitchen is warm, pop the flour/butter mixture in the fridge for 10 minutes before adding pumpkin and buttermilk.
Don’t overmix: Stir gently - just until the dough starts coming together. A few floury streaks are better than overworked dough.
Flour your cutter: A little extra flour helps the cutter release cleanly, keeping those tall layers.
Use pumpkin puree, not pie filling: Pumpkin pie filling has added sugar and spice - stick to plain canned pumpkin. Pumpkin adds a lot of moisture - stick with the measured amount or your biscuits will be heavy.

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