Pumpkin cornmeal biscuits from Moosewood Restaurant New Classics: 350 Recipes For Home-Style Favorites And Everyday Feasts by Moosewood Collective

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Notes about this recipe

  • ricki on November 14, 2019

    I liked them a lot, and he maybe less so, but he still had a second. No sugar, but added ½ teaspoon of cinnamon and a generous pinch of allspice. My batter was thick, probably because I used pureed baked squash, which wasn't very watery. Yielded 10, done in 22 minutes.

  • Nancith on December 29, 2018

    Great drop biscuits! The batter seemed too wet, perhaps because my pumpkin puree had been frozen (?), but the biscuits were brown & done with only 2 extra minutes in the oven. They were a little flat, but still tasted very good. The pumpkin flavor is very subtle & with only a little brown sugar, not too sweet. Definitely on the make-again list.

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