Recipe: Pumpkin Biscuits

Pumpkin Biscuits
Newsgroup: alt.bread.recipes/SkyPilot

1/2 cup hot milk
2 tbsp butter
3 tbsp sugar
1/2 cup pureed pumpkin or winter squash
1 tsp salt
3 1/4 cups all purpose flour
1 tbsp active dry yeast
1/4 cup warm water

Combine hot milk, butter, sugar, pumpkin, salt and 1/4-cup flour in a large bowl.

Stir yeast into 1/4-cup warm water and let stand for 5 minutes or until bubbly. Add yeast to the first mixture and beat vigorously. Cover and leave in a warm place to rise for 30 minutes or until light. Stir in 2 to 3 cups flour until dough leaves sides of bowl. Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes.

Place dough in a greased bowl, turning it to grease the top. Cover and place in a warm draft-free place until doubled in size, about 45 minutes. Punch dough down, and turn out onto a lightly floured board. Roll dough with a rolling pin to 1/4-inch thickness. Cut into 2-inch rounds. Place rounds about 1 inch apart on greased baking sheets. Cover and let rise for 20 minutes or until almost double in size.

Bake in a preheated 400 F. oven for 10 to 12 minutes or until golden brown.

HINT: Place bottom pan on top oven rack and top pan on bottom oven rack after first six minutes of baking to ensure even brownness.

Baker's note: This recipe rates four stars. It has a wonderful flavor, and a nice golden brown color. It would be good to serve at Thanksgiving dinner.