Harvest Biscuits Recipes

HARVEST BISCUITS

Harvest Biscuits image

Named because I bake them in the fall, with either sweet potato or pumpkin. Yummy taste, and a great way to use up leftover squash or extra pumpkin. Note: if your sweet potatoes are sweet, the biscuits will be sweet. If your potatoes are savory, they'll be savory biscuits (my family's favorite).

Provided by Chef MB

Categories Breads

Time 23m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1 cup pumpkin puree (can be leftover) or 1 cup cooked mashed sweet potato (can be leftover)
1/2 cup milk
2 1/2 cups Bisquick baking mix

Steps:

Preheat oven to 450.
Stir together butter or margarine and pumpkin or squash till smooth. Stir in milk.
Add Bisquick and stir to combine. Makes a soft, sticky dough.
Drop the biscuits about 1" apart on a baking sheet lined with parchment paper.
Bake 15-18 minutes, or till light brown.
(I even slightly overbrowned these once, and they still tasted good.).

Nutrition Facts : Calories 183.8, Fat 11.9, SaturatedFat 6.1, Cholesterol 22.3, Sodium 378.6, Carbohydrate 16.9, Fiber 0.6, Sugar 3, Protein 2.5

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