Pump up your favorite biscuit recipe by adding pumpkin puree. These make an excellent addition to any of your favorite Fall meals.
1 cup Food Club® pumpkin puree
3/4 cup Food Club® milk
2 cups Food Club® flour
4 tsp. Food Club® baking powder
1 1/2 tsp. Food Club® baking soda
Pinch of salt
1/2 tsp. pumpkin spice
1/2 cup Food Club unsalted butter
Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.
Mix pumpkin and milk together until smooth.
In a separate bowl, mix flour, baking powder, baking soda, salt and pumpkin spice.
Add cold butter cubes to dry ingredients and cut into mixture until it is the texture of cornmeal. Once it is the texture of cornmeal, add wet ingredients and mix with hands until it comes together.
Heavily flour a counter surface and turn dough out onto it. Roll into a long rectangle and fold over the sides. Turn and roll out again. Repeat this process 3-5 times.
Using biscuit cutters, cut out as many biscuits as possible. If you need to re-roll your dough, be sure to fold over 2-3 times before cutting.
Place the biscuits on the baking sheet and bake for 12-15 minutes.
Top with apricot jam and butter or honey.