Categories: December2013, Fall, Little Breads, Pumpkin, Winter
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup brown sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 8 oz. GO Veggie! Classic Plain Cream Cheese Alternative
- 1 cup canned pumpkin
Directions
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Preheat oven to 425 degrees.
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In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the 8 oz. of cream cheese, using a pastry blender, until mixture resembles coarse crumbs.
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Combine the pumpkin into the flour mixture; stir with a wooden spoon until the mixture is moistened. If too sticky, add a bit more flour.
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Turn the dough onto a lightly-floured surface. Knead the dough about 8 times.
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Roll the dough out to one-inch thickness and cut with a 2-inch floured biscuit cutter.
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Place the biscuits on a greased cookie sheet, placing them one-inch apart.
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Bake for 15-17 minutes or until the biscuits are flakey and golden brown. Serve warm!