| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Barbara3 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Mashed cooked pumpkin |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Ginger |
| 1 |
pn |
Ground clove |
| 1/3 |
c |
Vegetable shortening |
| 1/3 |
c |
Light brown sugar; firmly packed |
| 2 |
c |
Self-rising flour |
| 1/4 |
ts |
Baking soda |
| 1/3 |
c |
Buttermilk |
INSTRUCTIONS
Beat pumpkin with spices, vegetable shortening and sugar until smooth. Sift
the flour with the baking soda into a large mixing bowl. Spoon pumpkin
mixture into center of flour mixture, then cut mixtures together with a
pastry blender or two knives until mixture resembles very coarse crumbs.
Gradually add buttermilk, tossing mixture lightly to moisten. Gather dough
into a ball and knead lightly on a floured surface until just smooth. Roll
dough out to about a 1-inch thickness, then cut into 2-inch rounds with a
metal biscuit cutter. Arrange biscuits about 1-inch apart on a lightly
greased baking sheet and bake in the upper third of a preheated 425 degree
oven for 10 to 12 minutes or until lightly browned. Recipe yields about 12
biscuits. To serve, split biscuits and serve with your favorite hot and
spicy sausage patties.
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