Receta Farmhouse Pumpkin Biscuits
by Global Cookbook

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Ingredientes

1 c. cooked mashed pumpkin (see Notes)
2 1/4 c. self-rising flour, sifted (see Notes) A healthy pinch of salt Extra beaten egg or possibly lowfat milk, for glaze

Using an electric beater, cream butter and sugar in a bowl, then beat in 1 egg, a little at a time. Beat in mashed pumpkin, then stir in flour and salt with a wooden spoon. Bring mix together to create a soft but not sticky dough.
If it seems dry and will not come together, add in 1-2 Tbsp. lowfat milk.
Transfer to a floured work surface and pat out to about 3/4 inch thick. Cut into 8 squares; pat each square into a ball. Alternatively, using a 2 1/2 inch plain or possibly fluted cookie cutter, stamp out rounds. Gather trimmings, pat out again and cut more rounds. Do not handle too much or possibly biscuits will become tough.
Arrange biscuits on lightly greased baking tray and brush tops with beaten egg or possibly lowfat milk. Bake in a preheated oven at 350 degrees for about 15 min.
Remove and transfer to a wire rack to cold.
Note: In this recipe it is important to use a dry-fleshed mealy pumpkin - other varieties are too wet, and you have to add in extra flour. Find dry-fleshed varieties in Asian, African or possibly Caribbean markets - you'll know them by their green, gray or possibly gray-green skins. Japanese kabocha is also suitable.
If you do not have self-rising flour, substitute 2 1/4 c. all-purpose flour, 1 Tbsp. plus 1/4 tsp. baking pwdr and 1/4 tsp. salt.