“"You can use commercially canned or homegrown pumpkin for this recipe. If doing the latter, bake the pumpkin rather than boil it in order to get a drier, denser product. After scraping the baked flesh from the rinds, use an electric mixer to beat until smooth. Remove any tough, fibrous pieces that didn’t cook down." - Hobbyfarmers.com”
READY IN:
42mins
YIELD:
12 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together dry ingredients.
  2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  3. Add pumpkin and milk, stirring just until ingredients are moistened and a soft dough forms. If the dough seems very soft, add more flour, a few tablespoons at a time, just until the dough is easy to handle.
  4. On a lightly floured surface, roll out dough to a half-inch thick.
  5. Using a 2-inch biscuit or cookie cutter in a simple shape of your choice (such as a pumpkin or leaf), dip the cutter into flour, shake off excess and press into biscuit dough.
  6. Place biscuits on a lightly greased cookie sheet one-inch apart and bake at 450 degrees F for 8 to 12 minutes or until golden brown.
  7. Serve hot with butter and honey or apple butter.

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