Ingredients
-
2
-
1/4
-
1
-
3
-
1
-
1/2
-
1/4
-
1/8
-
1/3
-
3/4
-
3/4
-
-
-
-
Directions
Pumpkin Biscuits, You can use commercially canned or homegrown pumpkin for this recipe If doing the latter, bake the pumpkin rather than boil it in order to get a drier, denser product After scraping the baked flesh from the rinds, use an electric mixer to beat until smooth Remove any tough, fibrous pieces that didnt cook down – Hobbyfarmers com, These make a great snack Like PaulaG, I noticed a significant baking powder taste The next time I made them used only 1 tablespoon of baking powder and doubled the sugar It took longer to bake, but I liked the flavor better
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Steps
|
1
Done
|
Stir Together Dry Ingredients. |
|
2
Done
|
Using a Pastry Blender, Cut in Butter Until Mixture Resembles Coarse Crumbs. |
|
3
Done
|
Add Pumpkin and Milk, Stirring Just Until Ingredients Are Moistened and a Soft Dough Forms. If the Dough Seems Very Soft, Add More Flour, a Few Tablespoons at a Time, Just Until the Dough Is Easy to Handle. |
|
4
Done
|
on a Lightly Floured Surface, Roll Out Dough to a Half-Inch Thick. |
|
5
Done
|
Using a 2-Inch Biscuit or Cookie Cutter in a Simple Shape of Your Choice (such as a Pumpkin or Leaf), Dip the Cutter Into Flour, Shake Off Excess and Press Into Biscuit Dough. |
|
6
Done
|
Place Biscuits on a Lightly Greased Cookie Sheet One-Inch Apart and Bake at 450 Degrees F For 8 to 12 Minutes or Until Golden Brown. |
|
7
Done
|
Serve Hot With Butter and Honey or Apple Butter. |
