I was scanning Slashfood yesterday when I saw a recipe for an easy cheese and pumpkin biscuit. I had plenty of leftovers from the pumpkin muffins I made yesterday so I figured this would be worth trying. I adapted the recipe a little, using the lower fat/calorie Heart Smart Bisquick® and leaving out the extra salt called for (Bisquick® is PLENTY salty on its own, even the Heart Smart has enough. Well unless one likes salt licks….)
The biscuits turned out nice, the pumpkin isn’t strong by any means. The color is gorgeous though! I got thinking that they would work well as a breakfast biscuit topped with sausage gravy (or maybe with my fave, lentil gravy). Definitely a recipe I will keep and use again.
Cheesy Pumpkin Biscuits
2 1/4 cups Heart Smart Bisquick®
1/2 cup canned pumpkin
1/2 cup low fat milk
1/4 cup grated cheddar cheese
1 Tbsp canola oil
1 Tbsp dried parsley
1/4 teaspoon granulated garlic
Preheat your oven to 450°. Spray your baking tray with cooking spray and set aside.
In a large bowl mix the pumpkin, milk, cheese, oil, parsley and garlic. Add the Bisquick and stir until a soft dough starts to form Do not over mix; there should still be dry spots.
Divide the dough into 12 drop biscuits onto the baking sheet and bake for 10 minutes until the biscuits are golden brown and smelling good. Serve hot from the oven – with some sinful butter!