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Pumpkin Biscuits

<p>These pumpkin biscuits, with their subtle pumpkin pie spice, are a great way to sneak in a serving of vitamin-packed veggies for those veggie-wary, bread-loving kids.</p>
8 Servings Recipe By

Ingredients

  • 2 cups Flour, All-Purpose
  • 1 tablespoon Baking Powder
  • 1 tablespoon Sugar
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Baking Soda
  • 3/4 cups Whole Milk
  • 1 cup Pumpkin, Canned
  • 8 tablespoons Butter, Unsalted
  • 1/2 teaspoons Cinnamon
  • 1/4 teaspoons Cloves, Ground
  • 1/8 teaspoons Ginger, Ground

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 biscuit
  • 257 Calories
  • 13g Total Fat
  • 8g Sat Fat
  • 0g Trans Fat
  • 33mg Cholesterol
  • 354mg Sodium
  • 33g Total Carb
  • 1g Fiber
  • 4g Total Sugars (Includes 2g Added Sugars)
  • 5g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all dry ingredients in a large mixing bowl and set aside.
  2. In a separate large bowl, mix together milk and pumpkin puree until evenly combined.
  3. Grate frozen butter through the large holes of a grater and toss with dry ingredients until butter is coated.
  4. Add milk mixture and mix lightly until dough forms a mass.
  5. Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
  6. Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch.
  7. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds.
  8. Gather leftover dough into a circle, reroll, and cut until you have the appropriate number of large biscuits.
  9. Place biscuits on a baking sheet, brush tops with extra milk, and bake at 400 degrees until the bottoms are golden brown, about 12 to 15 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all dry ingredients in a large mixing bowl and set aside.
  2. In a separate large bowl, mix together milk and pumpkin puree until evenly combined.
  3. Grate frozen butter through the large holes of a grater and toss with dry ingredients until butter is coated.
  4. Add milk mixture and mix lightly until dough forms a mass.
  5. Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
  6. Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch.
  7. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds.
  8. Gather leftover dough into a circle, reroll, and cut until you have the appropriate number of large biscuits.
  9. Place biscuits on a baking sheet, brush tops with extra milk, and bake at 400 degrees until the bottoms are golden brown, about 12 to 15 minutes.
  10. Allow to cool.
  11. Divide among freezer bags and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for about 1 minute.

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