Now that I have a new pumpkin sitting out on the deck, I figured I'd better use up the pumpkin puree I froze last fall. Sam loves pumpkin bread so he has no problem with this, but since I usually freeze the pumpkin in the large-sized cottage cheese containers, I always have some left over. There isn't enough for another batch of bread, but not so little that I want to throw it away.
The solution? Pumpkin biscuits!
Catmaster Pumpkin Biscuits
2 cups self-rising flour
1/2 cup pumpkin puree
1/2 cup buttermilk
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp each of cloves, nutmeg, and ginger
1/4 cup firmly packed brown sugar
1/3 cup shortening.
Mix dry ingredients together in a large bowl, then add the shortening, pumpkin, and buttermilk. Mix with a fork to cut in the shortening until you have a soft, sticky dough. Turn dough out onto a board with a handful of self-rising flour and knead a few times until the extra flour is incorporated and the dough loses its stickiness. Press out to about 1/2 inch thickness and cut with biscuit cutter. Place biscuits on a greased cookie sheet and bake at 450 degrees for 12-14 minutes and enjoy!