 |
Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 4 |
|
Flaky pumpkin biscuits subtly enhanced with a touch of brandy extract Ingredients:
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 |
Directions:
1. 1. Preheat oven to 450°F Combine flour, sugar, baking powder, pumpkin pie spice and salt.
2. 2. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired.
3. 3. Add pumpkin, milk and brandy extract; stir just until blended.
4. 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.
5. Bake 13 to 15 minutes, or until golden brown. Serve warm.
|
|