Oh would you please?
As I mentioned earlier, I put a might tasty biscuit in my mouth last Saturday. It’s been floating around my head, the idea of a pumpkin biscuit. So I decided to finally execute my plan. Here’s what you’ll need:
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp brown sugar
- pinch of salt
- 1/2 cup canned pure pumpkin
- 1/4-1/3 cup almond milk, original unsweetened (you can use any kind you like; this is what I had on hand)
- 1/4 stick butter, melted (I used Blue Bonnet light, again, what I had)
- pumpkin pie spice
First, blend (or vigorously stir) your pumpkin, milk and butter. It will look gorgeous.
Can you see what’s in the background?
Back to my biscuits! Combine your dry ingredients.
Well, they aren’t combined in this picture, but you get the idea. (It’s not shown here, either, but add a generous sprinkle of your pumpkin pie spice.) Carefully add the wet ingredients to the flour and such.
These ROCKED! They had a nice crust, but were still fluffy on the inside. I split them, drizzled a little on the bottom half, and devoured them with a turkey sausage patty. On the side, J made a 2-egg omelet-type thing with a little pepper jack.
Who doesn’t love breakfast for dinner?!