Tag Archives: biscuits

Pumpkin Biscuits

I love breakfast for dinner. I tweeted a few weeks back that breakfast for dinner always seems like a treat. Several people commented back that it was the same for them as well. I wonder why that is.

Last week when I made Chocolate Chip Pumpkin Bread, I mentioned a recipe for Pumpkin Biscuits that came from the same cookbook. When I first saw that recipe I knew instantly that I wanted to make them. I even bought whole wheat pastry flour at Whole Foods this weekend specifically for this recipe.

When I was planning the menu for the week, I wanted to plan something that would go well with the biscuits. Breakfast was the best (and my favorite) option.

I am so glad I made these biscuits. They basically taste like regular biscuits with a slight hint of pumpkin and spice. The amount of sugar in them is perfect. It’s just enough so there is a hint of sweetness, but the sugar doesn’t overpower the biscuits or make them into a dessert.

Pumpkin Biscuits (makes 16-20 biscuits) – from Pumpkin: A Super Food for all 12 Months of the Year

1 1/2 c. all-purpose flour
1/2 c. whole wheat pastry flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. (1 stick) butter, cut into small pieces
1 c. canned unsweetened pumpkin

Preheat oven to 350 degrees. Combine flours, sugar, baking powder, allspice, cinnamon, nutmeg and salt together in food processor. Add the butter and pulse a few times, until the mixture resembles coarse crumbs. Dump the mixture into a large bowl. Stir in the pumpkin and mix until the dry ingredients are just moistened. Scrape the dough onto a floured surface and knead a few times, adding a little flour if it is very sticky. Pat the dough into a 1/2 inch circle and cut biscuits with a 2-inch biscuit cutter. Place biscuits 1 inch apart on a baking sheet and bake for 12 -15 minutes, until risen and lightly browned.

I ate two of the biscuits, one when it was fresh from the oven and another one with my dinner. They were so tasty with just a little bit of butter.

I had the biscuits with some breakfast potatoes, peppers and onion. I also had two eggs and one egg white scrambled with a little cheese.

It was perfection. šŸ™‚

For every flop, there is a success

I think I was too ambitious today.

My husband has left on a business trip. Yes, of course I will miss him.Ā But part of me likes his business trip because not only do I get to watch trashy soap operas that he hates, but I get to make things that he would never eat.

Today I attempted not one, but two recipes. First, I wanted to make soup. I decided to try my hand at corn chowder, something I have never made before. And I wanted to use my crockpot, an appliance that I don’t use nearly often enough.

The smell of the soup was driving me crazy all day. It smelled fantastic.

However, the flavors just weren’t there. I wanted something creamy and this wasn’t it. And the flavors did not work. Plus, I did not chop the potatoes enough and I think I put too many in there. Oh well. You can’t win them all, right?

But my second recipe was a true success. Biscuits that require only four ingredients. Yes, you heard me right . . . four ingredients.

These are light, fluffy, and they are low in calories and fat. The best part is that they are baked in little muffin tins, so it’s built-in portion control.

If they are so small, surely I can eat five of them right? Don’t worry, I didn’t eat five of them.

But my dinner did consist of a few bites of soup, along with two of these babies. And since I had one too many white chocolate covered pretzels this afternoon, I had a very carb heavy day.

Good thing I did the Jillian Michaels Banish Fat, Boost Metabolism workout earlier.

You can’t get much easier (or lighter) with this recipe. Enjoy.

Easy Biscuits (makes 6 biscuits)

1 c. self-rising flour
1/2 c. nonfat milk
2 tablespoons low fat mayonnaise
I can’t believe it’s not butter spray

Mix all ingredients (except butter spray) together and Ā place in greased muffin tins. Spray I can’t believe it’s not butter spray on top of biscuits. Bake at 350 degrees for 20 minutes or until golden brown.

I am so glad I managed to save some for tomorrow. I see myself eating a couple of these tomorrow with strawberry preserves. Suddenly, I can’t wait for breakfast. šŸ™‚