Food recipes
Pumpkin Biscuits
Pumpkin Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, cinnamon, ground butter, without...
Pumpkin Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
nuts, pecans
cream, whipped, cream topping, pressurized
pumpkin, raw
Directions:
Preheat the oven to 425F Grease a bake sheet.
Sift together the flour, sugar, baking powder, salt, and cinnamon.
Cut in the butter with a pastry blender until the mixture looks like coarse meal or crumbs.
Stir in the pecans.
Combine the cream and the pumpkin.
Stir into the flour mixture just enough to moisten the dry ingredients.
You will have a stiff dough.
Turn the dough onto a lightly floured board and knead gently a few times.
Roll out to 1/2 inch thickness.
Cut with a 2-inch biscuit cutter.
Place 1 inch apart on the prepared baking sheet.
Bake until golden brown, about 20 minutes.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
nuts, pecans
cream, whipped, cream topping, pressurized
pumpkin, raw
Directions:
Preheat the oven to 425F Grease a bake sheet.
Sift together the flour, sugar, baking powder, salt, and cinnamon.
Cut in the butter with a pastry blender until the mixture looks like coarse meal or crumbs.
Stir in the pecans.
Combine the cream and the pumpkin.
Stir into the flour mixture just enough to moisten the dry ingredients.
You will have a stiff dough.
Turn the dough onto a lightly floured board and knead gently a few times.
Roll out to 1/2 inch thickness.
Cut with a 2-inch biscuit cutter.
Place 1 inch apart on the prepared baking sheet.
Bake until golden brown, about 20 minutes.