Quick Pumpkin Biscuits

Got leftover pumpkin puree? I seem to have a lot of it lately. After making the Pumpkin Chocolate Marble Quick Bread, I then made these Quick Pumpkin Biscuits.

Quick Pumpkin Biscuits

Author: Marlene Baird

Serves: 12

Preheat oven to 400 degrees.

Mix all ingredients until soft dough forms, beat vigorously for 30 seconds.

Turn dough onto floured surface (may use baking mix in place of flour).

Gently roll dough in baking mix and knead 10 times.

Roll ½ inch thick. Cut with a 2 inch cutter dipped in baking mix.

Bake on ungreased cookie sheet until light and golden brown, 8 minutes.

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Serve these for breakfast or with a bowl of chili. How delicious is that?

The honey mixed with the pumpkin pie spice brings about the right amount of sweetness.

These taste best fresh from the oven. The pumpkin flavor is subtle and a delightful surprise.

Thanks for stopping by and have a great day.

Marlene

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