Pumpkin Biscuits

Ingredients

“Whatcha making?”

Put eggs

Pumpkin

Milk powder

And flour in the bowl
Add water until dough comes together

Form into a ball

On a floured surface

Roll out dough approx. ½ inch thick

Cut into shapes

Place on baking sheet 1 inch apart

"Are those for me?”

When pan is full moist fingers with water
and brush off excess flour from biscuits

“Can I have a taste?”

Gather scrapes and roll out ½ inch thick again

Cut out shapes and place on
another baking sheet until all dough is used

“Can I lick the spoon?”

Place in the oven.  Wait 20 minutes.
 "Really?"

“Are they ready yet?”

After 20 minutes, turn the biscuits
 over and continue baking

Wait...

Wait..."Seriously?"

You might want to get comfortable….
these take awhile

Make sure you are a safe distance from the oven

After the second 20 minutes take biscuits from
oven and cool on the baking sheet for 5 minutes

“Seriously, we still have to wait?!”

After they have cooled…Enjoy! 
"It's about time!"

Make sure to eat every last crumb. 
Don’t want any to go to waste.

Store in an airtight container

If there are any left to store!

Here is the full recipe:

Ingredients:

2 eggs

½ cup canned pumpkin puree

2 Tablespoons dry milk powder

2 ½ cups whole wheat flour (or white)

3 to 4 teaspoons water

Directions:

Preheat the oven to 350 degrees.  In a bowl, stir together the eggs, pumpkin puree, milk powder, and flour; add 3 to 4 teaspoons water, or enough so that the dough just comes together.

On a lightly floured surface, roll out the dough ½ inch thick.  Cut into shapes with 1 inch cookie cutters.  Gather the scrapes, combine, roll and form more biscuits; repeat until all dough is used.

Place the biscuits 1 inch apart on an ungreased baking sheet.  Bake 20 minutes, then turn over and bake until hardened, another 20 minutes.  Let cool on the pan for 5 minutes.

Tip:  Wet fingertips and brush off excess flour from biscuits before placing in the oven.