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PUMPKIN BISCUITS


  • Active Time : 30 Minutes
  • Total Time : 30 Minutes
  • Serves : 12

INGREDIENTS

  • 2 cups Ultragrain® All Purpose Flour
  • 3 tablespoons firmly packed brown sugar
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 tablespoons Parkay® Original-stick
  • 1/3 cup dried currants, optional
  • 3/4 cup canned solid-pack pumpkin
  • 1/2 cup fat free milk
  • 1 teaspoon brandy extract

DIRECTIONS

Preheat oven to 450°F. Combine flour, sugar, baking powder, pumpkin pie spice and salt. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired. Add pumpkin, milk and brandy extract; stir just until blended.

Place dough on heavily floured surface; knead 30 seconds, or just until dough is no longer sticky. (Do not overwork dough.) Roll out dough to 1/2-inch thickness on lightly floured surface. Cut into circles with 2-1/2-inch round biscuit or cookie cutter, rerolling dough scraps as necessary. Place, 1 inch apart, on ungreased baking sheet.

Bake 13 to 15 minutes, or until golden brown. Serve warm.

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