Pumpkin Biscuits Recipe

by Debby


2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
3/4 cup canned pumpkin
1/2 cup regular milk3 tablespoons melted butter or corn oil
1 tablespoon pure maple syrup

Preheat oven to 450F. Lightly oil a baking sheet and set it aside.

Sift together the flour baking powder salt and allspice in a large bowl then set aside.

Combine pumpkin milk butter and maple syrup in a medium bowl and stir until smooth.

Combine the flour mixture with the pumpkin mixture. Stir just until the mixture holds together avoid over mixing or biscuits will be tough.

Roll dough out on a lightly-floured work surface and roll out to 1/2-inch thickness. Using a 2-inch biscuit cutter or a drinking glass cut out dough into rounds and place on prepared baking sheet. Re roll dough scraps and continue to cut out until all dough has been used.

Bake in the center of the preheated oven for 12 to 14 minutes until tops are golden brown. Serve hot.

Makes about 20 biscuits.