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“Named because I bake them in the fall, with either sweet potato or pumpkin. Yummy taste, and a great way to use up leftover squash or extra pumpkin. Note: if your sweet potatoes are sweet, the biscuits will be sweet. If your potatoes are savory, they'll be savory biscuits (my family's favorite).”
READY IN:
23mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Stir together butter or margarine and pumpkin or squash till smooth. Stir in milk.
  3. Add Bisquick and stir to combine. Makes a soft, sticky dough.
  4. Drop the biscuits about 1" apart on a baking sheet lined with parchment paper.
  5. Bake 15-18 minutes, or till light brown.
  6. (I even slightly overbrowned these once, and they still tasted good.).

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