Spiced Pumpkin Biscuits

Spiced Pumpkin Biscuits

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  • 3 C whole wheat pastry flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 T candied ginger, finely minced
  • ¾ C shortening
  • ⅔ C pumpkin, solid packed
  • 1 container (6 oz.) vanilla soy yogurt
  • ¼ C Pioneer® Golden Light Brown Sugar
  • 1 T vanilla soy milk


  1. Preheat oven to 425° F. Grease a cookie sheet; set aside.
  2. In a large bowl, combine flour, baking powder, salt, baking soda, cinnamon, nutmeg and ginger. Add shortening and mix flour with your fingers until mixture is well combined and looks mealy. Stir in pumpkin and yogurt, and turn dough onto a well floured surface. Knead dough a few times, just to combine and to keep it from being sticky.
  3. Roll out to ½ inch thick, use a 2-inch biscuit cutter to cut out 15 biscuits (re-roll if necessary). Place biscuits onto cookie sheet in three rows, touching each other. Brush tops of biscuits with soy milk, and sprinkle with Pioneer® Golden Light Brown Sugar. Bake for 15-18 minutes, until golden top and set.
**From the Kitchen of: Mary Bilyeu of Ann Arbor, MI.
Spiced Pumpkin Biscuits
2 votes, 3.00 avg. rating (63% score)

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