Recipe by *Alia*
I had extra pumpkin puree that I needed to use upo and in my search for a good way to use it, I came across this. These were very good. Light and fluffy, with a great taste.
Top Review by Student of JESUS
These were very yummy. Just the right sweetness and pumpkin flavor combo! I ate like five at just one sitting. :( Mine did begin to burn slightly at the bottom after only about 9 1/2 minutes of baking at 450 degrees F (thankfully I was right there to remove them at the first smell of burn), but I think it's because I didn't grease the pan with much butter. If I make these again (which I probably will ), I think I will try bringing the temp down a few notches and hopefully post the results! My husband and children liked these and it was perfect to have my almost 4-yr-old son help with most of the process. I also didn't realize I would need a rolling pen or biscuit/cookie cutter until I got right to that step, and I didn't have either, but my neighbor lent me her pen and I improvised using the lid of a baby bottle to cut out the biscuits. Worked fine! I just had to use a generous amount of flower while working with the dough; it's pretty moist and sticky. Thanks for the post, The Lord JESUS bless you.
- 2 1⁄2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 1⁄3 cup butter, cold
- 3⁄4 cup pumpkin puree
- 3⁄4 cup milk
Directions See How It's Made
- Preheat oven to 450 degrees F.
- Sift flour into mixing bowl.
- Stir in remaining dry ingredients.
- Cut in butter with a pastry blender until mixture is crumbly.
- Stir in pumpkin and milk to form a soft dough.
- Roll out on floured surface to1/2-inch thickness.
- Cut out biscuits with biscuit cutter.
- Place on greased baking sheet.
- Bake for 15 to 20 minutes.