Food recipes
Pumpkin Biscuits
Pumpkin Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated salt, table leavening agents, baking soda pumpkin, r...
Pumpkin Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt
Directions:
Preheat oven to 400 degrees F.
Sift dry ingredients (flour through baking soda) together into a large mixing bowl.
In a medium sized bowl mix pumpkin and milk together with a whisk until smooth.
Using the largest holes on a box grater, grate frozen butter and add it into the dry ingredients.
Mix fairly well with a spatula then add the wet ingredients and only mix until most of the flour is gone (batter will be lumpy).
Turn dough out onto a floured cutting board or counter top and knead with your hands a couple of time but dont over-mix!
Batter will still be a bit rough.
Form dough into a disk then roll it out with a rolling pin to 3/4 inch thick.
Use a 3 inch biscuit cutter or a glass to cut out biscuits.
Re-roll the scraps of dough and cut out remaining biscuits.
Place biscuits on a parchment lined baking sheet and bake for 12 minutes.
Take the pan out of the oven and brush the tops of the biscuits with melted butter.
Put pan back in oven for 3 minutes to finish baking.
Remove from oven and serve warm!
Super wonderful with apple butter!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt
Directions:
Preheat oven to 400 degrees F.
Sift dry ingredients (flour through baking soda) together into a large mixing bowl.
In a medium sized bowl mix pumpkin and milk together with a whisk until smooth.
Using the largest holes on a box grater, grate frozen butter and add it into the dry ingredients.
Mix fairly well with a spatula then add the wet ingredients and only mix until most of the flour is gone (batter will be lumpy).
Turn dough out onto a floured cutting board or counter top and knead with your hands a couple of time but dont over-mix!
Batter will still be a bit rough.
Form dough into a disk then roll it out with a rolling pin to 3/4 inch thick.
Use a 3 inch biscuit cutter or a glass to cut out biscuits.
Re-roll the scraps of dough and cut out remaining biscuits.
Place biscuits on a parchment lined baking sheet and bake for 12 minutes.
Take the pan out of the oven and brush the tops of the biscuits with melted butter.
Put pan back in oven for 3 minutes to finish baking.
Remove from oven and serve warm!
Super wonderful with apple butter!