Categories: Biscuits, Breakfast, Sweet Potatoes

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons firmly packed light brown sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 cup chilled margarine , cut into bits
• 1 cup canned pumpkin puree
• 1/4 cup plain yogurt (not lowfat or nonfat)

Directions

1. Preheat oven to 425°.

2. In a bowl, whisk the flour, baking powder, baking soda, salt, brown sugar, nutmeg, and allspice.

3. Add in the margarine and rub it in with your fingertips until the mixture is mealy.

4. In a small bowl, stir the pumpkin puree and yogurt together until blended; add to the dry mixture, and stir until the dough is sticky, adding a little more yogurt if necessary.

5. Transfer the dough to a lightly floured work surface and knead about 8 times.

6. Pat out 1/2 inch thick and cut out rounds with a 2-inch biscuit cutter.

7. Pat the scrapes together and cut out more rounds.

8. Arrange the rounds on a baking sheet about 1 inch apart and bake in the upper third of the oven until golden, about 12 minutes.

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