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Yeast Pumpkin Biscuits

 
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45

Pumpkin Biscuits recipe

Yield

40

servings

Prep

20

min

Cook

15

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

½ cup milk
hot
2 tablespoons butter
3 tablespoons sugar
½ cup pumpkin
pureed
1 teaspoon salt
3 ¼ cups all-purpose flour
1 tablespoon yeast, active dry
¼ cup water
warm

Directions

Combine hot milk, butter, sugar, pumpkin, salt and ¼ cup flour in a large bowl.

Stir yeast into ¼ cup warm water and let stand for 5 minutes or until bubbly.

Add yeast to the first mixture and beat vigorously.

Cover and leave in a warm place to rise for 30 minutes or until light.

Stir in 2 to 3 cups flour until dough leaves sides of bowl.

Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes.

Place dough in a greased bowl, turning it to grease the top.

Cover and place in a warm draft-free place until doubled in size, about 45 minutes.

Punch dough down, and turn out onto a lightly floured board.

Roll dough with a rolling pin to ¼ inch thickness.

Cut into 2 inch rounds.

Place rounds about 1 inch apart on greased baking sheets.

Cover and let rise for 20 minutes or until almost double in size.

Bake in a preheated 400℉ (200℃). oven for 10 to 12 minutes or until golden brown.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 49014% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 648mg 27%
Total Carbohydrate 31g 31%
Dietary Fiber 4g 17%
Sugars g
Protein 26g
Vitamin A 100% Vitamin C 2%
Calcium 6% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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