Food recipes
Yeast Pumpkin Biscuits
Yeast Pumpkin Biscuits Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt sugars, granulated pumpkin, raw salt, table wheat flour, white, all-purpose, unenriched leavening age...
Yeast Pumpkin Biscuits
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
pumpkin, raw
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a large bowl.
Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until bubbly.
Add yeast to the first mixture and beat vigorously.
Cover and leave in a warm place to rise for 30 minutes or until light.
Stir in 2 to 3 cups flour until dough leaves sides of bowl.
Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes.
Place dough in a greased bowl, turning it to grease the top.
Cover and place in a warm draft-free place until doubled in size, about 45 minutes.
Punch dough down, and turn out onto a lightly floured board.
Roll dough with a rolling pin to 1/4 inch thickness.
Cut into 2 inch rounds.
Place rounds about 1 inch apart on greased baking sheets.
Cover and let rise for 20 minutes or until almost double in size.
Bake in a preheated 400F (200C).
oven for 10 to 12 minutes or until golden brown.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
pumpkin, raw
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a large bowl.
Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until bubbly.
Add yeast to the first mixture and beat vigorously.
Cover and leave in a warm place to rise for 30 minutes or until light.
Stir in 2 to 3 cups flour until dough leaves sides of bowl.
Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes.
Place dough in a greased bowl, turning it to grease the top.
Cover and place in a warm draft-free place until doubled in size, about 45 minutes.
Punch dough down, and turn out onto a lightly floured board.
Roll dough with a rolling pin to 1/4 inch thickness.
Cut into 2 inch rounds.
Place rounds about 1 inch apart on greased baking sheets.
Cover and let rise for 20 minutes or until almost double in size.
Bake in a preheated 400F (200C).
oven for 10 to 12 minutes or until golden brown.