Tasty Pumpkin Biscuits

I don’t often share recipes on my blog, although our website has many tasty treats.  However, with winter upon us, somePumpkin Biscuits healthy, nutrient-dense biscuits can really jazz up a plain soup or stew.

For more delicious recipes (most with pictures) just hop over to cheryltownsley.com/cookbook or watch for new recipes on my Facebook page!

Pumpkin Biscuits

(I rarely have biscuits, but these are AWESOME!!)

3/4 c canned pumpkin (plain)

1/3 c. milk (I use unsweetened Almond Milk)

1 1/2 c. flour (I used spelt, more for dusting)

2-3 TBL your favorite protein shake mix

1 TBL baking powder

1 tsp salt

6 TBL cold butter, cut into small bits (or coconut oil)

Directions:

  • Mix pumpkin and milk
  • Mix dry ingredients, cut in butter (or oil).  Stir in pumpkin mixture.
  • Sprinkle some flour on waxed paper. Turn out the dough; knead lightly 2-4 times until mixture comes together.
  • Roll out ¾” thick. Cut into rounds.
  • Bake at 425 degrees for 12-14 minutes.

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