I have really enjoyed cutting up, cooking and freezing pumpkin this week. I may end up giving away part of it before we move but it looks beautiful in the freezer. I wish pumpkin was something that canned well and I wish I knew how to can. To date I think I have made 15 loaves of pumpkin bread. okay, I am off topic. Here is the recipe, just for crystal who reminded me I had it a month ago.
Pumpkin Biscuits
2.5 cup all purpose baking mix (bisquick)
1/3 cup dry milk (can someone tell me how to buy this cheaper)
1/4 cup brown sugar
3/4 cup pumpkin
1 T water
1 1/4 pumpkin spice
Preheat 435
COMBINE baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water until just moistened
KNEAD dough 10 times on lightly floured surface. roll dough to 1/2 inch thickness. cut into 12 biscuits. place on ungreased baking sheet 2 inches apart.
BAKE 8-10 minutes or until golden brown. spoon sauce over
Pumpkin maple syrup
mix 1 cup pumpkin, 1 cup maple syrup (pancake syrup), 1/4 t cinnamon in saucepan until warm
MY NOTES:
love it but a little pricey because of the milk
I did not roll out my biscuits, just used the large pampered chef scoop and did drop biscuits.
I also doubled both recipes and it was great.
The biscuits did seem a little moist when being dropped on baking stone but they cooked perfectly
Pamela
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7 comments:
Interesting to hear about pumpkin biscuits. We are having pumpkin soup today. Actually most persons in Jamaica have soup on Saturday and we have pumpkin soup! I am a new Follower from the Saturday Social Hop. Have a good weekend.
These sound yummy! Thank you.
Sounds good!
Stopping by from Wednesday Hodgepodge! These sound DELICIOUS!!!!
These sound yummy!
Yummy! I freeze pumpkin in baggies!
I can pumpkin in pressure canner, not hard and i love the look of all that autumn goodness waiting on the shelves. call me, i will talk you through it.
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