Fat Free Pumpkin and Raisin Biscuits
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Fat Free Pumpkin and Raisin Biscuits calories by ingredient
Number of Servings: 24
Ingredients
-
2 cups white whole wheat flour
1 1/2 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1/4 cup raisins
1/2 cup pureed pumpkin
1/2 cup unsweetened almond milk
1 tbsp lemon juice
Directions
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.