Categories: Biscuits, Breakfast, Sweet Potatoes
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons firmly packed light brown sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 cup chilled margarine , cut into bits
- 1 cup canned pumpkin puree
- 1/4 cup plain yogurt (not lowfat or nonfat)
Directions
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Preheat oven to 425°.
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In a bowl, whisk the flour, baking powder, baking soda, salt, brown sugar, nutmeg, and allspice.
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Add in the margarine and rub it in with your fingertips until the mixture is mealy.
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In a small bowl, stir the pumpkin puree and yogurt together until blended; add to the dry mixture, and stir until the dough is sticky, adding a little more yogurt if necessary.
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Transfer the dough to a lightly floured work surface and knead about 8 times.
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Pat out 1/2 inch thick and cut out rounds with a 2-inch biscuit cutter.
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Pat the scrapes together and cut out more rounds.
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Arrange the rounds on a baking sheet about 1 inch apart and bake in the upper third of the oven until golden, about 12 minutes.