August 17, 2017
Breads, Dinner rolls or other breads, Vegetables,
Pumpkin , Add it in the lunch box, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Ladies Luncheon, Picnic, Potluck, Winter, Oven Bake, No Eggs, Vegetarian, Make it from scratch, Quick Breads, Flour, Muffins, Kosher Dairy more
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"I had extra pumpkin puree that I needed to use up, and in my search for a good way to use it, I came across this. These were very good. Light and fluffy, with a great taste."
Preheat oven to 450 degrees F.
Sift flour into mixing bowl.
Stir in remaining dry ingredients.
Cut in butter with a pastry blender until mixture is crumbly.
Stir in pumpkin and milk to form a soft dough.
Roll out on floured surface to1 /2-inch thickness.
Cut out biscuits with biscuit cutter.
Place on greased baking sheet.
Bake for 15 to 20 minutes.
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