{"id":48332,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pumpkin-patch-biscuits\/"},"modified":"2024-11-14T11:46:28","modified_gmt":"2024-11-14T17:46:28","slug":"pumpkin-patch-biscuits","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-patch-biscuits\/","title":{"rendered":"Pumpkin Biscuits"},"content":{"rendered":"<p>Pumpkin biscuits fit right in during fall. It&#8217;s the time of year when we all become pumpkin-crazed! From <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-pie-latte\/\" data-name=\"www.tasteofhome.com\/recipes\/pumpkin-pie-latte\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin spice lattes<\/a> to soups and baked goods, there are tons of <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-pumpkin-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-pumpkin-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin recipes<\/a> to fill the season. You can serve this recipe with a pork roast for dinner or beneath a cloud of whipped cream for breakfast.<\/p>\n<h2>Ingredients for Pumpkin Biscuits<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> Of all the <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\">types of flour<\/a>, all-purpose is the most versatile. It creates a good structure but won&#8217;t become too dense or tough.<\/li>\n<li><strong>Brown sugar:<\/strong> Use light or dark brown sugar for a lovely, moist texture and complex flavor.<\/li>\n<li><strong>Baking powder:<\/strong> Made from a mix of baking soda and an acidic ingredient, often cream of tartar, baking powder helps leaven baked goods.<\/li>\n<li><strong>Baking soda:<\/strong> This ingredient is alkaline, with a pH of nine. It\u2019s best used in recipes where other acidic ingredients, like lemon juice or buttermilk,\u00a0appear.<\/li>\n<li><strong>Butter:<\/strong> Use cold butter or the texture of the dough will become too smooth, yielding a dense biscuit instead of flaky layers.<\/li>\n<li><strong>Canned pumpkin:<\/strong> Skip the fresh pumpkin here. Use the canned stuff to add flavor, moisture and a pop of orange color.<\/li>\n<li><strong>Buttermilk:<\/strong> The tangy <a href=\"https:\/\/www.tasteofhome.com\/article\/heres-why-buttermilk-should-be-your-holiday-secret-ingredient\/\" data-name=\"www.tasteofhome.com\/article\/heres-why-buttermilk-should-be-your-holiday-secret-ingredient\/\" data-module=\"content engagement\" data-position=\"embedded links\">buttermilk<\/a> is acidic, so it will react with the baking soda to create fluffy biscuits.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073906\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Biscuits_TOHD24_-41169_DanielleMoore_1.jpg?fit=700%2C1024\" alt=\"Tohd24 41169 Daniellemoore 1\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 425\u00b0F. In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1\/2 cup butter until the mixture resembles coarse crumbs.<\/p>\n<p>In a separate bowl, combine the pumpkin and buttermilk. Stir into the crumb mixture just until moistened.<\/p>\n<h3>Step 2: Knead the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073907\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Biscuits_TOHD24_-41169_DanielleMoore_2.jpg?fit=700%2C1024\" alt=\"Tohd24 41169 Daniellemoore 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<p>Turn the dough onto a lightly floured surface; knead 8 to 10 times. Pat or roll the dough out to a 1-inch thickness.<\/p>\n<h3>Step 3: Cut the biscuits<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073908\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Biscuits_TOHD24_-41169_DanielleMoore_3.jpg?fit=700%2C1024\" alt=\"Tohd24 41169 Daniellemoore 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<p>Cut the dough with a floured 2-1\/2-inch biscuit cutter.<\/p>\n<h3>Step 4: Bake the biscuits<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073909\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Biscuits_TOHD24_-41169_DanielleMoore_4.jpg?fit=700%2C1024\" alt=\"Tohd24 41169 Daniellemoore 4\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<p>Place the cutouts 1 inch apart on a greased baking sheet. Bake for 18 to 22 minutes or until golden brown. Melt the remaining butter to brush over the biscuits. Serve warm.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073910\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Biscuits_TOHD24_-41169_DanielleMoore_5.jpg?fit=700%2C1024\" alt=\"Tohd24 41169 Daniellemoore 5\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<h2>Pumpkin Biscuits Variations<\/h2>\n<ul>\n<li><strong>Drizzle on glaze:<\/strong> Since these biscuits are already a touch sweet, why not play up the sweetness with a glaze? To this end, try a simple <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-name=\"www.tasteofhome.com\/recipes\/quick-vanilla-glaze\/\" data-module=\"content engagement\" data-position=\"embedded links\">vanilla glaze<\/a>, or add cinnamon or maple extract to the mixture.<\/li>\n<li><strong>Mix in herbs:<\/strong> If you want to take the flavors more toward the savory side, try any number of herbs like sage, thyme or rosemary. Reserve some herbs to make a compound butter, like this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/honey-thyme-butter\/\" data-name=\"www.tasteofhome.com\/recipes\/honey-thyme-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\">honey thyme butter<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Pumpkin Biscuits<\/h2>\n<p>To store these pumpkin biscuits, first allow the biscuits to come to room temperature. Then, place them in a bread box, zip-close bag or an airtight container. Keep them in a cool, dry place for up to two days. When it comes to most baked goods, steer clear of the fridge\u2014it tends to draw out moisture.<\/p>\n<h3>Can I freeze pumpkin biscuits?<\/h3>\n<p>To <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-biscuits\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-biscuits\" data-module=\"content engagement\" data-position=\"embedded links\">freeze biscuits<\/a>, allow them to cool, wrap each one in foil, and then toss them in a freezer bag or airtight container. Transfer the biscuits to the freezer, where they\u2019ll keep for up to three months.<\/p>\n<h2>Pumpkin Biscuits Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073911\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Biscuits_TOHD24_-41169_DanielleMoore_6.jpg?fit=700%2C1024\" alt=\"Tohd24 41169 Daniellemoore 6\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<h3>What should I\u00a0<em>not <\/em>do when making a pumpkin biscuits recipe?<\/h3>\n<p>We have plenty of <a href=\"https:\/\/www.tasteofhome.com\/collection\/biscuit-tips\/\" data-name=\"www.tasteofhome.com\/collection\/biscuit-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\">biscuit tips<\/a> and a couple of biscuit taboos. First, avoid using warm butter. Next, if at all possible, use your hands instead of an appliance to mix and knead the dough. This helps ensure you don\u2019t overwork the dough and cause it to become tough.<\/p>\n<h3>What makes biscuits taste better?<\/h3>\n<p>Other than add-ins like nuts, cheese and the like, biscuits can be made even better by focusing on the basics. For example, instead of using chunks of cold butter, freeze and then grate your butter into the dough. This makes for extra flaky biscuits.<\/p>\n<h3>What does pumpkin do in baking?<\/h3>\n<p>There&#8217;s a reason we\u2019re partial to using <a href=\"https:\/\/www.tasteofhome.com\/article\/the-surprising-reason-why-you-should-cook-with-canned-pumpkin\" data-name=\"www.tasteofhome.com\/article\/the-surprising-reason-why-you-should-cook-with-canned-pumpkin\" data-module=\"content engagement\" data-position=\"embedded links\">canned pumpkin in baking<\/a>! It&#8217;s great to use as an egg, butter or oil replacement because it lends moisture and acts as a binder in recipes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I got smart and started making double batches of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for Christmas, Father&#8217;s Day and his birthday. \u2014Liza Taylor, Seattle, Washington<\/p>\n","protected":false},"author":7061,"featured_media":2107732,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305624,305616,305615,305487,304435,304988,304408,304368,303887,306848,307759,324623,304150,303883,304468,307614,305031],"categories-v2":[310461,309438,310905,310897,310890,308988,310796,308837,308935,308813,308745,308478,309603,310724,309177,309434,308476,308875,310591,308975],"coauthors":[343368],"recommended_recipes":[{"post_title":"Homemade Biscuits","post_link":"\/recipes\/easy-biscuits-2\/","post_image":"\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_EXPS_FT25_247122_JR_0117_2.jpg"},{"post_title":"Cinnamon Fruit Biscuits","post_link":"\/recipes\/cinnamon-fruit-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps17409_B163857D11_06_4b.jpg"},{"post_title":"Pumpkin Ginger Dog Biscuits","post_link":"\/recipes\/pumpkin-ginger-dog-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/06\/Pumpkin-Ginger-Dog-Biscuits_EXPS_PCBZ18_227406_B04_26_1b.jpg"},{"post_title":"Pumpkin Chocolate Chip Cookies","post_link":"\/recipes\/pumpkin-chocolate-chip-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Chocolate-Chip-Cookies_EXPS_THVS23_1195_MR_10_03_23_PumpkinChocolateChipCookies_7.jpg"},{"post_title":"Easy Peasy Biscuits","post_link":"\/recipes\/easy-peasy-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/08\/Easy-Peasy-Biscuits_EXPS_SBZ21_175565_B09_30_1b.jpg"},{"post_title":"Zucchini Cheddar Biscuits","post_link":"\/recipes\/zucchini-cheddar-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38615_CX1191210D51B.jpg"},{"post_title":"Basic Biscuits","post_link":"\/recipes\/basic-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12735_QC10129C6A-1.jpg"},{"post_title":"Apple Cider Biscuits","post_link":"\/recipes\/apple-cider-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Cider-Biscuits_EXPS_FRBZ19_9132_B04_11_5b.jpg"},{"post_title":"Cinnamon Biscuits","post_link":"\/recipes\/cinnamon-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7567_CS0170C18.jpg"},{"post_title":"Pineapple Biscuits","post_link":"\/recipes\/pineapple-biscuits\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cinnamon Raisin Biscuits","post_link":"\/recipes\/cinnamon-raisin-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3571_CX1589C47B.jpg"},{"post_title":"Air-Fryer Pumpkin Biscuits with Spiced Apple Butter","post_link":"\/recipes\/air-fryer-pumpkin-biscuits-with-spiced-apple-butter\/","post_image":"\/wp-content\/uploads\/2022\/06\/Air-Fryer-Pumpkin-Biscuits-with-Spiced-Apple-Butter_EXPS_RC22_267358_DR_03_02_11b.jpg"},{"post_title":"Cinnamon Roll Biscuits","post_link":"\/recipes\/cinnamon-roll-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cinnamon-Roll-Biscuits_EXPS_TGBZ22_80528_P2_MD_04_28_2b.jpg"},{"post_title":"Maple Cinnamon Biscuits","post_link":"\/recipes\/maple-cinnamon-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39662_CW1193322D32A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Patch-Biscuits_EXPS_TOHD24_41169_DanielleMoore_7.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-patch-biscuits\/","name":"Pumpkin Biscuits","datePublished":"2018-01-01","dateModified":"2024-11-14","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-Patch-Biscuits_EXPS_TOHD24_41169_DanielleMoore_7.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This recipe for pumpkin biscuits yields a fluffy, more tender and moist result than most biscuit recipes.","recipeIngredient":["1-3\/4 cups all-purpose flour","1\/4 cup packed brown sugar","2-1\/2 teaspoons baking powder","1\/2 teaspoon salt","1\/4 teaspoon baking soda","1\/2 cup plus 1-1\/2 teaspoons cold butter, divided","3\/4 cup canned pumpkin","1\/3 cup buttermilk"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the ingredients","text":"Preheat the oven to 425\u00b0F. In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1\/2 cup butter until the mixture resembles coarse crumbs. In a separate bowl, combine the pumpkin and buttermilk. Stir into the crumb mixture just until moistened.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Biscuits_TOHD24_-41169_DanielleMoore_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead the dough","text":"Turn the dough onto a lightly floured surface; knead 8 to 10 times. Pat or roll the dough out to a 1-inch thickness.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Biscuits_TOHD24_-41169_DanielleMoore_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cut the biscuits","text":"Cut the dough with a floured 2-1\/2-inch biscuit cutter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Biscuits_TOHD24_-41169_DanielleMoore_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the biscuits","text":"Place the cutouts 1 inch apart on a greased baking sheet. Bake for 18 to 22 minutes or until golden brown. Melt the remaining butter to brush over the biscuits. Serve warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Pumpkin-Biscuits_TOHD24_-41169_DanielleMoore_4.jpg?fit=700,1024"}],"recipeYield":"6 biscuits","author":[{"@type":"Person","name":"Mackenzie Stratton"}],"nutrition":{"@type":"NutritionInformation","calories":" 328 calories","fatContent":"17g fat (11g saturated fat)","cholesterolContent":"44mg cholesterol","sodiumContent":"609mg sodium","carbohydrateContent":"40g carbohydrate (11g sugars","fiberContent":"2g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8461537,"reviewCount":26,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Pumpkin Patch Biscuits","description":"Check out this video for how to make Pumpkin Patch Biscuits.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/MwIigIfG\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/MwIigIfG-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Deb628"},"reviewBody":"<p>Even though I goofed up the recipe by adding an entire can (15 oz.) of pumpkin, these biscuits were delicious ! The dough was very wet and thus difficult to work with (my fault) but I ended up placing more flour on the pastry mat and extra flour on the top of the dough ,  rather than in the dough, then flattening the dough with my hands, rather than a rolling pin, before cutting the biscuits. The dough was so wet I had to lift the biscuits from the dough mat with a spatula, yet they were still delicious - and gorgeous! My husband loves them; said they were a keeper! Next time I'll add the correct amount of pumpkin; I feel they'll be even more delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ms11145"},"reviewBody":"<p>Great taste.  It's a good way to use up an already opened can of pumpkin<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeMagnet"},"reviewBody":"These biscuits are delicious and I usually double the batch and freeze some for later. I microwave them for almost fresh baked taste. Often I substitute squash or sweet potatoes with equally good results.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeMagnet"},"reviewBody":"These biscuits are delicious. I often double the recipe and I also interchange squash or sweet potatoes for the pumpkin with equally good results. These biscuits freeze well and then I microwave them for \"almost fresh biscuits\"!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFlower"},"reviewBody":"I keep coming back to this. I have made it countless times to rave reviews. A new staple to the Thanksgiving and Yule meals.  Definitely a keeper.  I also double this batch and have at times tripled it. A fall favorite around our house.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGoggles"},"reviewBody":"These biscuits were fantastic! They were light, flaky, and the flavor was delicious. I did add a splash of vanilla extract, a pinch of nutmeg and a half teaspoon of cinnamon. I also doubled the recipe. The dough was a bit wet so I had to add a little more flour and kneed a little longer but  my kids ate them all up and asked me to make more tomorrow. I will be using this recipe regularly from now on. Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenToast"},"reviewBody":"I followed everyone's suggestion and doubled the recipe (which said it made 6).  I ended up with 28  2 inch biscuits!  So they must be making 4-5 inch biscuits in the original recipe.  I did use home grown pumpkin, which I drained and pureed-and it looked the same consistency as canned.  These were a hit with the grand kids.  I liked the sweetness...a cross between a biscuit and a scone.  They are very moist- perhaps I should have baked them a tad longer, but I baked them a bit over 20 min anyway.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTag"},"reviewBody":"Delicious!  I added cinnamon to batter; and topped each biscuit with cinnamon vanilla sugar.  Thank you, Liza, for sharing this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeMagnet"},"reviewBody":"These biscuits are delicious and I usually double the recipe. I often substitute squash or sweet potatoes with equally good results. They freeze well also and then you just have to microwave them for an almost fresh  baked biscuit!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanTooth"},"reviewBody":"Even better the next day.  Made just enough and tasted great with honey butter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCloud"},"reviewBody":"I make these an average of once a month, as sometimes we will have them more than once a week.  We love them. So easy to make and taste cannot be beat!  Down to the last two packages of pumpkin in the freezer, but pumpkins are waiting to be done now, so will have to get busy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButton"},"reviewBody":"These were very good, will make again. Thanks for a great recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeMagnet"},"reviewBody":"These biscuits are delicious and I have made them a number of times. I often substitute squash or sweet potatoes for the pumpkin and I also double the batch. They freeze well too and then you can microwave them and  you have fresh biscuits!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFan"},"reviewBody":"These were so delicious!  The dough was pretty sticky, but other than that they were super simple and quite tasty with the chili I had fixed for dinner.  These would also be good spread a little thinner and baked till crisp...little vanilla ice cream and cinnamon sugar, and you'd have a great dessert!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenHelmet"},"reviewBody":"Such a nice recipe for fall!  I ended up more then the yield amount recipe states.  Thanks for sharing","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRocket"},"reviewBody":"Out of all the homemade biscuits I've ever made so far...these are my favorite. I love them! Double the recipe and use smaller biscuit cutters to serve more people. So moist! yes the dough is very sticky but keep flour on your hands...a little extra never seemed to dry them out for me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGrapes"},"reviewBody":"The family raved about these. Depending on the size of your crowd, you may want to consider doubling thee recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCocktail"},"reviewBody":"Great texture - a little more moist than most biscuits. We loved them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePizza"},"reviewBody":"These were great! Very soft & tender without being greasy! I made them in my kitchenaid mixer so the dough was really soft, needing a little extra flour. I hand rolled them instead of rolling them out. My husband wants them for Thanksgiving now!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCherries"},"reviewBody":"Biscuits turned out tender and flaky, but very bland in flavor.  They need spices.  I will make them again and add pumpkin pie spice to the mix.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCocktail"},"reviewBody":"From its appearance, my family expected this to taste like \"Nutty Sweet Potato Biscuits\" from Taste Recipes years ago.  Or so my family thought!  They missed the cinnamon, nutmeg and nuts.  So it didn't get a very high rating!In one spot the yield says \"7 servings\" and in another it says \"6 biscuits\", but I managed to get 9 biscuits!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldQuill"},"reviewBody":"I make these biscuits every Thanksgiving and they are fabulous!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCloud"},"reviewBody":"used only  a 1\/4 cup of butter instead of 1\/2, turned out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Pumpkin Patch Biscuits","description":"Check out this video for how to make Pumpkin Patch Biscuits.","url":"http:\/\/content.jwplatform.com\/videos\/MwIigIfG-3rTW9UQq.mp4","duration":"1m39s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/b53d808815jt7x5d6724y3p1x003stba.jpg","advertising":"","jw_id":"MwIigIfG","jw_url":"http:\/\/content.jwplatform.com\/videos\/MwIigIfG-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/MwIigIfG\/poster.jpg?width=720","jw_publish_date":"2023-10-13T00:00:00"},"rms_legacy_id":"41169","romance_copy_dek":"This recipe for pumpkin biscuits yields a fluffy, more tender and moist result than most biscuit recipes.","enhanced_recipe_title":"Pumpkin Patch Biscuits","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups all-purpose flour","IngredientText":"1-3\/4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup packed brown sugar","IngredientText":"1\/4 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 teaspoons baking powder","IngredientText":"2-1\/2 teaspoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon baking soda","IngredientText":"1\/4 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup plus 1-1\/2 teaspoons cold butter, divided","IngredientText":"1\/2 cup plus 1-1\/2 teaspoons cold butter, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup canned pumpkin","IngredientText":"3\/4 cup canned pumpkin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup buttermilk","IngredientText":"1\/3 cup buttermilk"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-Patch-Biscuits_EXPS_TOHD24_41169_DanielleMoore_7.jpg","RecipeId":41169,"AttachmentSourceId":null,"AttachmentSource":"Danielle Moore","PhotoCredit":"Pumpkin Patch Biscuits Recipe photo by Danielle Moore","VideoCode":"[dam-video dam-id=\"53449\"]","RecipeAttachmentFileName":"Pumpkin-Patch-Biscuits_EXPS_TOHD24_41169_DanielleMoore_7.jpg","ContributorId":null,"Firstname":"Liza","Lastname":"Taylor","City":"Seattle","StateDescription":"Washington","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. 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