Quick like a bunny

Quick like a bunny

Tuesday, January 3, 2012

Pumpkin Biscuits Recipe

Great for anytime. Yum.


1 C. wheat flour
1 1/2 C. white flour
1/2 C. brown sugar (you could use less)
1 T. baking powder
1/2 tsp. Cinnamon
1/2 tsp. salt
1/2 C. butter or shortening
1 C. pumpkin/ sweet potato cooked and mashed.
1/2 C. milk of choice

Pre-heat oven 350 F   Grease baking sheet or pull out a baking stone.
In a large bowl mix dry ingredients. Add butter in pieces.

Cut in with pastry cutter until mixture is crumbly. Use a large fork if one has no pastry cutter.

They are cheap and will be worth the investment. Add pumpkin. I took 1/4 cup of my dried ground pumpkin and added 1 cup of boiled water and let it rehydrate.

Add milk of choice and stir until dough is just moist.

Transfer to a lightly floured surface, roll out to about 1 to 1 1/2 inches thick, and cut into rounds with about a 2 inch or bigger biscuit cutter. Roll the scraps and cut out more.

Arrange the rounds on the prepared baking sheet or baking stone about 1 inch apart and bake in the center of the oven until golden brown about 25-30 minutes.

Serve warm or let cool on a wire rack.

Looking at them makes me feel all warm inside.