Yeast Pumpkin Biscuits
Pumpkin Biscuits recipe
Yield
40 servingsPrep
20 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
hot |
|
| 3E+1 | ml |
butter
|
|
| 45 | ml |
sugar
|
|
| 118 | ml |
pumpkin
pureed |
|
| 5 | ml |
salt
|
|
| 769 | ml |
all-purpose flour
|
|
| 15 | ml |
yeast, active dry
|
|
| 59 | ml |
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.
