Recipe by Kathy Midkiff Goins
"These are tender, moist biscuits with a subtle and mellow taste and a bright saffron-yellow color. Even my son who hates pumpkin will eat these."
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2 1/2 cups
butter-flavored shortening, melted
I would give these 3 1/2 stars as written, if I could. With a few minor tweaks these would be 5 star biscuits. The dough was very dry and I was afraid to over work the dough (making for tough hockey puck biscuits) so I added a splash of buttermilk to bring the dough together. Rather than roll the dough I would suggest patting it into shape on a lightly floured board. I suggest pre-heating your oven well in advance to make sure that it really is at 400, as these come together very fast. I brushed the tops with melted butter as I don't use shortening. 15 minutes bake time was spot on and I ended up with a very tender, light biscuit. The pumpkin adds a nice color without tasting like pumpkin. These were great for breakfast sandwiches. Thanks!
These are okay. Bland flavor; they need a bit of sugar and some pumpkin pie spice or cinnamon. A dense, hearty biscuit. Probably wouldn't make again unless I tweeked the recipe a little.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin and Maple Biscuits
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 69
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