|Breakfast is served!!|
pumpkin biscuits, fruit salad and turkey sausages
These are incredible. They are moist, flaky, and good for you! Usually I don't bake with a lot of butter, but I figured that this twist on my pumpkin scone recipe has so little sugar (a mere tablespoon of honey) that I figured using good old delicious organic butter would be best without affecting the overall healthfulness of the recipe. Made with a whole cup of fresh roasted pumpkin (canned pumpkin would be fine as well), 100% whole wheat pastry flour and antioxidant rich spices, these biscuits are a healthy addition to any meal; morning, noon or night. Even my super picky daughter gobbled up two of them which means I got her to eat a couple of spoonfuls of pumpkin with her breakfast without her even knowing! These biscuits can be made any size or shape, and if made large enough would be fabulous as the base for a breakfast sandwich. They could also be served with a little extra honey as a dessert or with some tea, and would make a fabulous addition to a Thanksgiving dinner. Definitely one of my best creations ever!
organic whole wheat pastry flour
1 T. baking
|Flour and butter mixture & pumpkin buttermilk mixture|
1/2 C. (one
stick) organic butter (frozen)
Preheat oven to 400F. In a large bowl mix together the flour, ground flax seeds, baking powder, salt, ginger, cinnamon and nutmeg. With a cheese grater, shred the frozen butter over the bowl of flour and then mix in gently with a spatula or your fingers. In a separate bowl combine the pumpkin, honey and buttermilk and blend together. Fold the pumpkin mixture into the flour and butter until fully combined. Turn out dough onto a lightly floured surface and knead 4 or 5 times, just until the dough is smooth. Roll out to about 3/4-inch thickness and cut with a biscuit or cookie cutter. Place onto a greased baking sheet and bake for about 15 minutes. Serve with more butter and honey, if desired.
|ready to cut|
|ready to bake|
|warm from the oven|
|serve with a side of fruit|
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