PUMPKIN PATCH BISCUITS
I got smart and started making double batches of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for Christmas, Father's Day and his birthday. -Liza Taylor, Seattle, Washington
Provided by Taste of Home
Time 40m
Yield 6 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.
Nutrition Facts : Calories 328 calories, Fat 17g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 609mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN BISCUITS
A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com.
Provided by Laura Owen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
- Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
- On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
- Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 8.5 g, Cholesterol 6.8 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 91.7 mg, Sugar 1.3 g
QUICK AND EASY MINI BISCUITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 25 biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 475 degrees F.
- Sift the flour and salt together into a bowl Add the lard and cut together with a pastry cutter. Use a fork to stir in the buttermilk gently. Gently knead the dough a few times, adding more flour if you need to.
- Roll out the dough and cut out biscuits with a small round cutter. Place on baking sheets and bake for 10 minutes. Brush with butter when you remove them from the oven.
- Serve with slices of Christmas ham.
IMPOSSIBLY EASY MINI PUMPKIN PIES
Ready in 50 minutes, these delicious mini pumpkin pies topped with whipped topping are a wonderful dessert - that's made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
- Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Mini Pie, Sodium 90 mg, Sugar 11 g, TransFat 0 g
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