PUMPKIN BISCUITS

Pumpkin Biscuits image

Provided by Chef amfox

Categories Breads

Time 44m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 9

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1 teaspoon salt
2 cups all-purpose flour
1 tablespoon baking powder
1 cup nonfat milk
3 tablespoons unsalted butter
1 teaspoon pumpkin pie spice
3 tablespoons brown sugar, firmly packed
1 cup solid pack pumpkin
1 teaspoon brandy extract

Steps:

1. Preheat oven to 450°F Combine flour, sugar, baking powder, pumpkin pie spice and salt.
2. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired.
3. Add pumpkin, milk and brandy extract; stir just until blended.
4. Place dough on heavily floured surface; knead 30 seconds, or just until dough is no longer sticky. (Do not overwork dough.) Roll out dough to 1/2-inch thickness on lightly floured surface. Cut into circles with 2-1/2-inch round biscuit or cookie cutter, rerolling dough scraps as necessary. Place, 1 inch apart, on ungreased baking sheet.
Bake 13 to 15 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 125.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 8, Sodium 295.1, Carbohydrate 21.3, Fiber 0.6, Sugar 4.6, Protein 3