Pumpkin Biscuits

May 29, 2013

234

And now for the pumpkin biscuits… It’s a recipe that I found printed out and stuck in my recipe binder from 2 years ago. I could’ve sworn that I got it from SugarCrafter, but I can’t find it on her site now, or anywhere else for that matter. I’m going to share it here with my modifications (Sorry to whoever posted if first – I really did try and find the source. Even Uncle Google couldn’t help.) because this recipe deserves NOT to be lost.

2 cups flour
1 tbs baking powder
3/4 tsp salt
3/4 cup pureed pumpkin
1/4 cup milk
1/4 cup plain yoghurt
57g melted butter
1 tbs maple syrup

Preheat your oven to 450 (230C). Mix dry ingredients, set aside. Combine wet ingredients. Make sure there are no leftover pumpkin lumps. Add dry ingredients. Mix until just combined. You don’t want to over mix biscuits! Now you have an option. Either roll out and cut your biscuits or spoon them out like you would cookie dough. I prefer the latter. It means the dough gets handled less. Bake until golden brown 12-14 minutes

Nutritions

Calories
89

Sodium
150mg
6% DV

Fat
0.5399999999999999g
0% DV

Protein
2g
5% DV

Carbs
18g
6% DV

Fiber
0.7999999999999999g
3% DV

Baked