Pumpkin Patch Biscuits
Yield: 6 biscuits
1 3/4 cups all purpose flour
1/4 cup packed brown sugar
1 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
1. In large bowl, combine flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
2. Turn 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.
3. Bake at 425 degrees for 18-22 minutes or until golden brown. Melt remaining butter; brush over the biscuits. Serve warm.
Maple Butter
1 c. sugar
1 c. maple syrup
1 c. heavy whipping cream
1 lb. butter, cut up
1/2 tsp. vanilla
Bring first three ingredients to a boil. Boil for about a minute. Pour over 1 lb. cut up butter in blender. Blend until smooth. Add 1/2 tsp. vanilla. Pour into containers & chill. Makes 5 1/2 pints.
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