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    Pumpkin Biscuits

    Source of Recipe


    List of Ingredients

    1 3/4 cups Gold Medal® All-Purpose Flour
    1/4 cup packed brown sugar
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    1/2 cup (1 stick) + 1 tablespoon butter, divided
    3/4 cup unsweetened pumpkin puree
    1/3 cup buttermilk


    1. Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray.

    2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt and baking soda. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. In a small bowl, stir together the pumpkin and buttermilk; add to the crumb mixture and stir just until moistened.

    3. Turn the dough onto a lightly floured surface; knead 8 to 10 times, adding a small sprinkle of flour here and there if needed. Pat or roll out to 1-inch thickness; cut with a floured 2-inch (or similar) biscuit cutter. Place cut biscuits 1-inch apart on a greased baking sheet (or a baking sheet lined with a silpat mat).

    4. Bake for 18 to 22 minutes or until golden brown. Melt the remaining 1 tablespoon butter in a small bowl. Brush the melted butter over the biscuits. Serve warm.




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