I promise that after this post, I will take a break from my pumpkin craze...at least in terms of posting. Nothing will stop me from eating more pumpkin creations. These doughy delights would be perfect on the Thanksgiving table! They also would be tasty on a Fall morning with maple syrup and butter. I made these gluten free, but you can use any all purpose baking mix.Pumpkin Drop Biscuits
makes 12 biscuits
2 1/2 cups gluten free all purpose baking mix
2 cups skim milk
1/4 cup brown sugar
1 1/4 tsp pumpkin pie spice
3/4 cup canned pumpkin
1 tblsp water
Directions:
Mix baking mix, brown sugar, and pumpkin pie spice.
Stir in pumpkin, milk, and water until all is moist.
Drop into 12 heaps onto baking sheet prepared with non-stick spray.
Bake at 425 degrees for 15 minutes. If tops start to brown too fast, reduce heat to 375 degrees for the last 5 minutes.
This chicken dish was discovered on the Kraft Recipe website. It is very simple to make and can be made healthier with a few substitutes. I used reduced fat cream of chicken soup, fat free cheese, fat free sour cream, skim milk, and reduced fat baking mix to reduce the fat content. This is definitely a comfort food full of creaminess and topped with warm fluffy biscuits! Enjoy!
