Pumpkin Biscuits

Pumpkin Biscuits

A yummy way to increase the Vitamin A in your diet.

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Serves: 16 person(s) Change

Preparation Time: 10 mins
Cooking Time: 12 mins

Yield: 16 x biscuits

Heart-Friendly Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 1 Tbsp light margarine
  • 1/2 cup sugar
  • 1 Tbsp hot water (20 ml)
  • 1 egg
  • 1 cup cold cooked butternut squash or pumpkin, strained (6 oz)
  • 2 cup self-rising wheat flour (9 oz)

Directions: Standard directions Microwave directions

Preheat oven to 350°F.

Blend margarine and sugar with hot water. Beat in egg and squash. Stir in flour and mix until no dry areas are left.

Using two spoons drop mixture onto a greased biscuit tray. Bake in preheated oven for 10 to 12 minutes.

Prepare as directed but place 4 at a time on paper towel on a microwave dish at least 1/2-inch apart.

Bake on HIGH for 1-1/2 to 2 minutes or until dry and puffy. Rotate every 30 seconds if no turn table.

Remove and cool on a wire rack.

Variations:

If preferred, replace the egg with an equivalent amount of yolk-free egg substitute.

Ingredient suggestion is not included in the nutritional analysis.

Tips:

Biscuits may be frozen and reheated in an oven or microwave oven.