Pumpkin Biscuits

Pumpkin Biscuits

Community Classics .
Edited on Nov 06, 2006

Four ingredients make these simple, tender, tasty biscuits.


2 1/2 cups self-rising flour, plus more for rolling
1 cup Libby's pumpkin
2/3 cup sour cream
2 Tbsp. melted butter-flavor shortening


Preheat oven to 400 degrees F. Place shortening in biscuit pan and melt in oven. Set aside while making dough. Put flour into large bowl, make a well in center, add pumpkin and sour cream in well. With wooden spoon blend wet ingredients into flour, just until well incorporated. Should handle dough as little as possible. The dough will be stiff. Roll out on a floured surface and cut into 8-10 biscuits. Place each biscuit in the melted Crisco and flip over, so it is "buttered". Bake for 12-15 minutes until top is golden brown. Biscuits are a bright saffron yellow color, with a subtle, mellow flavor. Even my son who hates pumpkin will eat these!

Not a NESTLÉ®-tested recipe.

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