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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 12 |
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Named because I bake them in the fall, with either sweet potato or pumpkin. Yummy taste, and a great way to use up leftover squash or extra pumpkin. Note: if your sweet potatoes are sweet, the biscuits will be sweet. If your potatoes are savory, they'll be savory biscuits (my family's favorite). Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1 cup pumpkin puree (can be leftover) or 1 cup cooked mashed sweet potato (can be leftover) |
1/2 cup milk |
2 1/2 cups bisquick baking mix |
Directions:
1. Preheat oven to 450.
2. Stir together butter or margarine and pumpkin or squash till smooth. Stir in milk.
3. Add Bisquick and stir to combine. Makes a soft, sticky dough.
4. Drop the biscuits about 1 apart on a baking sheet lined with parchment paper.
5. Bake 15-18 minutes, or till light brown.
6. (I even slightly overbrowned these once, and they still tasted good.).
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