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Pumpkin Biscuits

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“Flaky pumpkin biscuits subtly enhanced with a touch of brandy extract”
READY IN:
44mins
SERVES:
12
YIELD:
1 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 450°F Combine flour, sugar, baking powder, pumpkin pie spice and salt.
  2. 2. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired.
  3. 3. Add pumpkin, milk and brandy extract; stir just until blended.
  4. 4. Place dough on heavily floured surface; knead 30 seconds, or just until dough is no longer sticky. (Do not overwork dough.) Roll out dough to 1/2-inch thickness on lightly floured surface. Cut into circles with 2-1/2-inch round biscuit or cookie cutter, rerolling dough scraps as necessary. Place, 1 inch apart, on ungreased baking sheet.
  5. Bake 13 to 15 minutes, or until golden brown. Serve warm.

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