This recipe was a combination of ideas I came across over the weekend. One suggestion was adding pumpkin puree to any biscuit recipe and the other was using pancake mix for quick biscuits. We had a buckwheat pancake mix that was a little TOO "healthy" if you know what I mean. Once in a while we stumble across a whole grain mix that has seemingly forgotten the importance of taste as well as health! So in an effort not to waste it, I found some recipes online for using pancake batter as a base for biscuits. These were delicious with our chili (made using frozen garden tomatoes in juice) and they would also be a great way to "use up" some apple butter!Pumpkin Maple Biscuits
2 1/2 C whole grain pancake mix
1/4 C oil or melted butter
1 egg
1/2 C pumpkin puree
2 Tbs. maple syrup
1/3-1/2 C water
Mix together all ingredients except water. Add water a little at a time until dough is moist but not too wet to pat out onto a lightly floured surface. You also don't want to overwork the dough. Pat out to an inch or a little higher in height, then use a sharp biscuit cutter or a knife to cut into rounds. Bake at 425 for 10-12 minutes. I baked mine on parchment paper. Makes 12-14 biscuits.
