Pumpkin Biscuits Recipe

Step 1

Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a large bowl.

Step 2

Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until bubbly. Add yeast to the first mixture and beat vigorously. Cover and leave in a warm place to rise for 30 minutes or until light. Stir in 2-3 cups flour until dough leaves sides of bowl. Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes.

Step 3

Place dough in a greased bowl, turning it to grease the top. Cover and place in a warm draft-free place until doubled in size, about 45 minutes. Punch dough down, and turn out onto a lightly floured board. Roll dough with a rolling pin to 1/4 inch thickness. Cut into 2 inch rounds. Place rounds about 1 inch apart on greased baking sheets. Cover and let rise for 20 minutes or until almost double in size.

Step 4

Bake in a preheated 400 F. oven for 10 to 12 minutes or until golden brown.

HINT: Place bottom pan on top oven rack and top pan on bottom oven rack after first six minutes of baking to ensure even brownness.

Baker's note: This recipe rates four stars. It has a wonderful flavour, and a nice golden brown colour. It would be good to serve at Thanksgiving dinner.

Things You'll Need

  • 1/2c Hot milk
  • 2tb Butter
  • 3tb Sugar
  • 1/2c Pureed pumpkin or winter
  • - squash
  • 1ts Salt
  • 3 1/4c All purpose flour
  • 1tb Active dry yeast
  • 1/4c Warm water

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