Fat Free Pumpkin and Raisin Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Directions
2 cups white whole wheat flour1 1/2 tsp baking power1/2 tsp baking soda1/2 tsp salt2 tsp pumpkin pie spice1/4 cup raisins1/2 cup pureed pumpkin1/2 cup unsweetened almond milk1 tbsp lemon juice
Preheat oven to 425 and lightly oil a non-stick sheet. Mix the dry ingredients together well (through to raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the almond milk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional milk a tsp at a time until dough forms a ball.
Turn out the dough onto a well floured surface and sprinkle the top lightly with flour. Roll out to about 3/4 in thick. Using a 2 in biscuit cutter press straight down without twisting.
Place the biscuits, sides slightly touching, on the oiled sheet. Bake until tops are lightly browned, about 9-11 min. Serve hot.
Serving Size: makes 24 biscuits
Number of Servings: 24
Recipe submitted by SparkPeople user HALLVICK.
Turn out the dough onto a well floured surface and sprinkle the top lightly with flour. Roll out to about 3/4 in thick. Using a 2 in biscuit cutter press straight down without twisting.
Place the biscuits, sides slightly touching, on the oiled sheet. Bake until tops are lightly browned, about 9-11 min. Serve hot.
Serving Size: makes 24 biscuits
Number of Servings: 24
Recipe submitted by SparkPeople user HALLVICK.
Nutritional Info Amount Per Serving
- Calories: 41.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 122.6 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.4 g
- Protein: 1.5 g
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