Pumpkin Biscuits (Lacto)
Pumpkin Biscuits (Lacto) recipe
Yield
12 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
canned pumpkin purée
not pie filling |
|
| ⅔ | cup |
milk
skim or other form of liquid |
|
| 1 ½ | cups |
whole-wheat flour
half white, half whole wheat |
|
| 2 | tablespoons |
wheat germ
|
|
| 2 | tablespoons |
bran
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | teaspoon |
salt
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
canned pumpkin purée
not pie filling |
|
| 158 | ml |
milk
skim or other form of liquid |
|
| 355 | ml |
whole-wheat flour
half white, half whole wheat |
|
| 3E+1 | ml |
wheat germ
|
|
| 3E+1 | ml |
bran
|
|
| 2E+1 | ml |
baking powder
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | pinch |
nutmeg
|
*
|
| 5 | ml |
salt
optional |
|
Directions
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.
