Food recipes
Whole Wheat Pumpkin Drop Biscuits
Whole Wheat Pumpkin Drop Biscuits Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched suga...
Whole Wheat Pumpkin Drop Biscuits
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, nutmeg, ground
butter, without salt
pumpkin, raw
Directions:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a measuring cup, add milk and vinegar; mix until combined.
Set aside.
In a large bowl, mix together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and nutmeg.
Add butter, and with the back of a fork, break up the butter until the flour resembles coarse crumbs.
In a medium bowl, add milk mixture and pumpkin.
Whisk together until combined.
Pour pumpkin mixture into flour mixture and stir until just combined.
Do not over-stir.
Drop about 13 cup of batter about 2 apart onto prepared baking sheet.
Bake in oven for 1215 minutes, until lightly golden brown.
Let cool for 5 minutes, serve warm.
Serve with honey butter or a drizzle of honey.
Can be frozen for up to 3 months.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, nutmeg, ground
butter, without salt
pumpkin, raw
Directions:
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a measuring cup, add milk and vinegar; mix until combined.
Set aside.
In a large bowl, mix together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and nutmeg.
Add butter, and with the back of a fork, break up the butter until the flour resembles coarse crumbs.
In a medium bowl, add milk mixture and pumpkin.
Whisk together until combined.
Pour pumpkin mixture into flour mixture and stir until just combined.
Do not over-stir.
Drop about 13 cup of batter about 2 apart onto prepared baking sheet.
Bake in oven for 1215 minutes, until lightly golden brown.
Let cool for 5 minutes, serve warm.
Serve with honey butter or a drizzle of honey.
Can be frozen for up to 3 months.