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Pumpkin Biscuits

Flaky pumpkin biscuits subtly enhanced with a touch of brandy extract

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Time:

Hands On: 30 minutes
Total Time: 30 minutes

Servings:

Makes 12 servings (1 biscuit each)

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Ingredients

• 2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
• 3 tablespoons firmly packed brown sugar
• 1 tablespoon baking powder
• 1-1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 3 tablespoons Parkay® Original-stick
• 1/3 cup dried currants, optional
• 3/4 cup canned solid-pack pumpkin
• 1/2 cup fat free milk
• 1 teaspoon brandy extract

Directions

Preheat oven to 450°F. Combine flour, sugar, baking powder, pumpkin pie spice and salt. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired. Add pumpkin, milk and brandy extract; stir just until blended. 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

Amount per Serving

Calories

117

% Daily Value*

Total fat

4%

3 g

Saturated fat

2%

0 g

Cholesterol

0%

0 MG

Sodium

9%

209 MG

Carbohydrate

7%

20 g

Dietary fiber

7%

2 g

Sugars

0%

5 g

Protein

6%

3 g

Vitamin A

50%

Vitamin C

1%

Calcium

9%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet

About Our Nutrition Information