Pumpkin Biscuits

For an extra project we made Pumpkin Biscuits. I really like Sweet Potato Biscuits and thought I would just substitute Pumpkin for Sweet Potato - They turned out Great! 

This Recipe makes a lot so we just freeze them and pull out a few to go with dinner, or breakfast 

J.B. holding his Pumpkin biscuit.

Curious using the rolling pin as a gun. - Those boy! (LOL)

Jumping Bean working so hard on his pumpkins. - He is such a kitchen helper!

Pumpkin Biscuits

(Serves: 16)

5 C. Self-rising Flour

1 C. Light Brown Sugar

1 1/2 t. Cinnamon

1t. Ground Cloves

1/2 t. Ground Allspice

1/2 t. salt

1 1/2 C. Butter or Shortening, chilled!

1 15oz can Pumpkin

1 C.  Heavy Whipping Cream

1. Combine the dry ingredients: flour, sugar, spices, and salt.

2. In another bowl, stir together the Pumpkin and Cream.

3. Add the butter to the flour mixture and cut in, either with a pastry blender, two knives or the tips of your fingers, until the 1/2 fat is incorporated and the rest is the size of small peas.

4. Make a well in the center of the flour mixture and pour in the pumpkin mixture. Stir gently,  just until combined. - the mixture should be wet.

5. You can pinch off bits of dough and pace on the baking sheet about 1 inch apart. - Or you can roll out on floured surface and use a cookie cutter.

6. Bake for about 12 - 15 minutes, at 350*

Self-Rising Flour Substitute for every 1 Cup

1 C. All-purpose flour

1 1/4t. Baking Powder

1/8 t salt