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Ask Dr. Rippe My Pyramid nutritional information

Recipes

Pumpkin Biscuits

Flaky pumpkin biscuits subtly enhanced with a touch of brandy extract

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Time:

Hands On: 30 minutes
Total Time: 30 minutes

Servings:

Makes 12 servings (1 biscuit each)

Ingredients

  • 2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
  • 3 tablespoons firmly packed brown sugar
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 3 tablespoons Parkay® Original-stick
  • 1/3 cup dried currants, optional
  • 3/4 cup canned solid-pack pumpkin
  • 1/2 cup fat free milk
  • 1 teaspoon brandy extract
Directions
  1. Preheat oven to 450°F. Combine flour, sugar, baking powder, pumpkin pie spice and salt. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired. Add pumpkin, milk and brandy extract; stir just until blended.
  2. Place dough on heavily floured surface; knead 30 seconds, or just until dough is no longer sticky. (Do not overwork dough.) Roll out dough to 1/2-inch thickness on lightly floured surface. Cut into circles with 2-1/2-inch round biscuit or cookie cutter, rerolling dough scraps as necessary. Place, 1 inch apart, on ungreased baking sheet.
  3. Bake 13 to 15 minutes, or until golden brown. Serve warm.

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MyPyramid Values are based on a 2,000 calorie diet


Nutrition Facts
Amount per Serving
Calories
120
% Daily Value*
Total fat
5%
3 g
Saturated fat
3%
1 g
Cholesterol
0%
0 MG
Sodium
8%
203 MG
Carbohydrate
7%
20 g
Dietary fiber
7%
2 g
Sugars
0%
5 g
Protein
6%
3 g
Vitamin A
51%
Vitamin C
1%
Calcium
9%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet
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