Pumpkin Squash Biscuits
These delicious golden biscuits are the perfect accompaniment to a hearty winter soup or stew. Serve a crisp green salad on the side and you're done! If you're pressed for time, substitute plain canned pumpkin for the fresh squash - they're fantastic either way!
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 24
Ingredients:
- 1 2/3 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1/2 cup mashed pumpkin or squash
- OR
- 1/2 cup canned plain pumpkin (not pumpkin pie filling)
- 1/2 cup milk
- 1/2 cup Kellogg's® All-Bran® Original cereal
Directions:
1. Stir together flour, sugar, baking powder and salt. Using pastry blender cut in shortening until mixture resemles coarse crumbs. Set aside.
2. Combine pumpkin, milk and KELLOGG'S ALL-BRAN cereal. Let stand about 2 minutes or until cereal softens. Add flour mixture, stirring only until combined. Turn out on lightly floured board and knead gently 5 times. Roll or pat to 1/2 inch thickness. Cut with 1 3/4 inch biscuit cutter. Place on ungreased baking sheet.
3. Bake at 450° F about 12 minutes or until golden brown. Serve hot.
Yield: 24 biscuits
