Pumpkin Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups flour 4 teaspoons baking powder 3 teaspoons sugar 1/2 tsp salt 1/2 cup butter 1 egg 1 milk PUMPKIN MIX:3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 (15 ounce) can Pumpkin 1 (12 fluid ounce) can Evaporated Milk
This fed 4 children and 2 adults but you could probably stretch it further if you wanted.
ombine the flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly. Beat egg with milk and stir into dry ingrediants until just moistened.
Knead like 8 times. Press dough until it's 1/2in-3/4 in thick and cut with 2 in biscuit cutter or whatever you have on hand. Put biscuits into a greased 8x11 baking pan(or whatever med. sized dish you have). I also took some of the scrap dough and put it inbetween the biscuits to fill it a little bit, not tightly though.
/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Pumpkin
1 (12 fluid ounce) can Evaporated Milk
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Now take your pumpkin mixture and pour over the biscuits. Put into a 450 degree oven and bake for 15 minutes, turn oven down to 350 and bake 10 more minutes or until it looks golden and pie mixture has set. Just a note, After I baked mine for 10 minutes it looked like it needed something more so I sprinkled some brown sugar over the top and baked it for 5 more minutes...it probably could of used some more time to make the sugar look better but I didn't want to overcook the dish. So next time I think I'll put the brown sugar on it when I go to turn it down for ten minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHYFIT2010.
ombine the flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly. Beat egg with milk and stir into dry ingrediants until just moistened.
Knead like 8 times. Press dough until it's 1/2in-3/4 in thick and cut with 2 in biscuit cutter or whatever you have on hand. Put biscuits into a greased 8x11 baking pan(or whatever med. sized dish you have). I also took some of the scrap dough and put it inbetween the biscuits to fill it a little bit, not tightly though.
/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Pumpkin
1 (12 fluid ounce) can Evaporated Milk
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Now take your pumpkin mixture and pour over the biscuits. Put into a 450 degree oven and bake for 15 minutes, turn oven down to 350 and bake 10 more minutes or until it looks golden and pie mixture has set. Just a note, After I baked mine for 10 minutes it looked like it needed something more so I sprinkled some brown sugar over the top and baked it for 5 more minutes...it probably could of used some more time to make the sugar look better but I didn't want to overcook the dish. So next time I think I'll put the brown sugar on it when I go to turn it down for ten minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHYFIT2010.
Nutritional Info Amount Per Serving
- Calories: 408.9
- Total Fat: 8.2 g
- Cholesterol: 114.6 mg
- Sodium: 825.4 mg
- Total Carbs: 71.7 g
- Dietary Fiber: 2.5 g
- Protein: 13.1 g
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