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pumpkin-biscuits recipe

Date:    Sat, 19 Nov 94 15:44:35 EST
 From:    Kirstin Reade Wilcox (krw3@columbia.edu)
 Pumpkin biscuits
 1 cup canned pumpkin (NOT pie filling)
 2/3 cup skim milk or other form of liquid
 1 1/2 c. flour (half white, half WW)
 2 T. wheat germ
 2 T. wheat bran
 4 t. baking powder
 1 clove garlic, minced 
 pinch nutmeg
 1 t. salt (optional)
 Combine wet, combine dry, mix wet into dry, drop by generous spoonfuls 
 onto baking sheet squirted with PAM.  Bake 20-30 minutes at 450 degrees.
 The garlic doesn't really give these a pronounced garlic flavor--it just 
 eliminates some of the cloying sweetness of the pumpkin.  When these 
 first come out of the oven they are very crisp on the outside and dense 
 and moist on the inside--sort of like little mini-spoonbreads.  After 
 they cook the texture becomes more uniform and more like the standard 
 biscuit we all know and love.
 kwlacto lacto