Pumpkin Biscuits

Pumpkin Biscuits

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

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (15 ratings made) Rate
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 350F.

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.