Categories: December2013, Fall, Little Breads, Pumpkin, Winter

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup brown sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 8 oz. GO Veggie! Classic Plain Cream Cheese Alternative
• 1 cup canned pumpkin

Directions

1. Preheat oven to 425 degrees.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the 8 oz. of cream cheese, using a pastry blender, until mixture resembles coarse crumbs.

3. Combine the pumpkin into the flour mixture; stir with a wooden spoon until the mixture is moistened. If too sticky, add a bit more flour.

4. Turn the dough onto a lightly-floured surface. Knead the dough about 8 times.

5. Roll the dough out to one-inch thickness and cut with a 2-inch floured biscuit cutter.

6. Place the biscuits on a greased cookie sheet, placing them one-inch apart.

7. Bake for 15-17 minutes or until the biscuits are flakey and golden brown. Serve warm!

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