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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, November 06, 2014

Scraps and Snippets ~ Garlic Rosemary Pumpkin Biscuits


Garlic Rosemary Pumpkin Biscuits

2 Cups flour (with additional for rolling dough - I used whole wheat pastry flour)
3 teaspoons baking powder
1 teaspoon garlic powder (if you use garlic salt skip the salt)
½ teaspoon salt
½ teaspoon chopped dried rosemary (or try sage)
⅓ Cup butter, margarine or shortening
¾ Cup pumpkin (don’t get pumpkin pie filling because that has sweet seasonings)
¼ Cup water or milk

Preheat oven to 450.

Mix flour, baking powder, salt, garlic and rosemary together. With a fork cut in the fat until the mixture resembles coarse uniform meal. Mix pumpkin with milk/water in a small bowl. Pour into the flour mixture and stir until mixed and the dough pulls away from the bowl. (This doesn’t take long, basically once the dry disappears it’s ready) Pat the dough into a circle about a ½ inch thick on a flour dusted surface. Use a glass rim or biscuit cutter dipped in flour to cut out circles. Scoop up the remaining dough and flatten and repeat. You’ll get approx 10 biscuits. Bake at 450 for 12 minutes.

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