Pumpkin and Maple Biscuits

Pumpkin and Maple Biscuits

2
Kathy Midkiff Goins 3

"These are tender, moist biscuits with a subtle and mellow taste and a bright saffron-yellow color. Even my son who hates pumpkin will eat these."

Ingredients

20 m {{adjustedServings}} servings 232 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up.
  3. Bake in preheated oven until tops are golden brown, 12 to 15 minutes.
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Reviews

2
  1. 3 Ratings

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I would give these 3 1/2 stars as written, if I could. With a few minor tweaks these would be 5 star biscuits. The dough was very dry and I was afraid to over work the dough (making for tough ...

These are okay. Bland flavor; they need a bit of sugar and some pumpkin pie spice or cinnamon. A dense, hearty biscuit. Probably wouldn't make again unless I tweeked the recipe a little.