Pumpkin Bisquits
1/2 c. hot milk
3 Tbsp granulated sugar
1 tsp. salt
1 Tbsp. dry yeast
2 Tbsp. butter
1/2 c. pureed pumpkin or winter squash
3 1/4 c. all-purpose flour
In a large bowl, mix the hot milk, butter, sugar, pumpkin or squash, salt and 1/4 c. of the flour.
Stir yeast into 1/4 c. of warm water and let it stand for 5 minutes to dissolve.
Add the dissolved yeast to the first mixture and beat vigorously
Cover and place in a warm place to rise for 30 minutes or until light
Add the remaining 3c of flour and mix well.
Cover and let rise again for 45 minutes or until double in bulk.
Turn out onto a lightly floured board. Pat the dough until it is 1/4" thick and cut into 2" rounds
Place the rounds about 1" apart on a greased baking sheet.
Cover and let rise for 20 minutes or until almost double in size
Preheat oven to 400ºF
Bake bisquits for 10-12 minutes or until golden brown
Enjoy!
About 50 calories/bisquit
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