Directions
In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.
Bake at 425? for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm. Yield: 6 biscuits.
Nutrition Facts: 1 biscuit equals 279 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 471 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 143 | ||
Calories from Fat: 71 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.9mg | 6 % | |
Sodium 141.5mg | 5 % | |
Potassium 81.7mg | 2 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 15.8g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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