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My review
Pumpkin and Maple Biscuits
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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Ingredients
20 m servings 232 calsOriginal recipe yields 8 servings (8 biscuits)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up.
- Bake in preheated oven until tops are golden brown, 12 to 15 minutes.
Nutrition Facts
Per Serving: 232 calories; 7.7 g fat; 35.7 g carbohydrates; 4.8 g protein; 8 mg cholesterol; 581 mg sodium. Full nutrition
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1/13/2013
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 ...