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Biscuits: Pumpkin Biscuits

Source of Recipe

Internet


List of Ingredients

1/2 cup hot milk
2 tablespoons butter or margarine
3 tablespoons sugar
1/2 cup pumpkin
1 teaspoon salt
3-1/4 cups bread flour
1 envelope active dry yeast
1/4 cup lukewarm water (105°F)
1 teaspoon sugar



Recipe

In a large mixing bowl, combine hot milk, butter, sugar, pumpkin, salt, and 1/4 cup flour; stir until blended.
In a small bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.
Add dissolved yeast to pumpkin mixture; beat vigorously. Cover; let rise in a warm, draft-free place until light, about 30 minutes.
Grease a large bowl; set aside.
Stir 2 to 3 cups of remaining flour into batter until dough leaves sides of bowl. Turn out onto a well floured board; knead 8 to 10 minutes or until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise until doubled, about 45 minutes.
Spray 2 baking sheets with non-stick vegetable spray.
Punch dough down; knead briefly. Roll dough out to 1/4-inch thickness. Cut with a 2-inch biscuit cutter. Place on prepared baking sheets. Cover; let rise until almost doubled, about 20 minutes.
Preheat oven to 400°F.
Bake 10 to 12 minutes or until golden brown.