A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com.
Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
Per Serving: 62 calories; protein 1g; carbohydrates 8.5g; fat 2.7g; cholesterol 6.8mg; sodium 91.7mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.