Pumpkin biscuits
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Pumpkin biscuits
  Pumpkin    Biscuits  
Last updated 6/12/2012 1:19:15 AM. Recipe ID 50506. Report a problem with this recipe.
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      Title: Pumpkin biscuits
 Categories: Breads, Fruits
      Yield: 2 Dozen
    1/2 c  Hot milk
      2 tb Butter
      3 tb Sugar
    1/2 c  Pureed pumpkin or winter
           - squash
      1 ts Salt
  3 1/4 c  All purpose flour
      1 tb Active dry yeast
    1/4 c  Warm water
  Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a
  large bowl. Stir yeast into 1/4 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 2-3 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 1/4 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 F.
  oven for 10 to 12 minutes or until golden brown. HINT: Place bottom
  pan on top oven rack and top pan on bottom oven rack after first six
  minutes of baking to ensure even brownness. Baker's note: This recipe
  rates four stars.  It has a wonderful flavour, and a nice golden
  brown colour. It would be good to serve at Thanksgiving dinner.

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Recipe ID 50506 (Apr 03, 2005)

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