Pumpkin Biscuits (Lacto)
Pumpkin Biscuits (Lacto) recipe
canne pumpkin purée
not pie filling
skim or other form of liquid
half white, half whole wheat
Combine wet, combine dry, mix wet into dry, drop by generous spoonfuls onto baking sheet squirted with PAM.
Bake 20 to 30 minutes at 450 degrees.
The garlic doesn't really give these a pronounced garlic flavor--it just eliminates some of the cloying sweetness of the pumpkin.
When these first come out of the oven they are very crisp on the outside and dense and moist on the inside--sort of like little mini-spoonbreads.
After they cook the texture becomes more uniform and more like the standard biscuit we all know and love.