Yeast Pumpkin Biscuits

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.