Thyme and Pumpkin Biscuit Bites with Cranberry Chicken Salad

• 2 cups Flour
• 1 teaspoon Salt
• 4 teaspoons Baking Powder
• 1- 1/2 teaspoon Fresh Thyme, Chopped
• 1/4 cups Butter, Cold, Cut Into Small Pieces
• 1/2 cups Pumpkin Puree
• 13 cups Cold Milk
• 2 cups Cooked Chicken Or Turkey Breast, Cut Into 1 Inch Pieces
• 1 whole Rib Celery, Chopped Fine
• 2 Tablespoons Finely Chopped Onion
• 1/2 cups Dried Cranberries
• 1/2 cups Mayonnaise
• 1/2 teaspoons Hot Madras Curry Powder
• 1 pinch Cracked Black Pepper

1. For the biscuits: Preheat oven to 400 degrees F. In a large bowl whisk together the flour, salt, baking powder and thyme.
2. With a pastry cutter or 2 forks cut in the butter until it is crumbly in pea sized pieces.
3. Set aside.
4. In a small bowl mix together the pumpkin and milk.
5. Add the pumpkin mixture slowly into the flour until it forms a nice dough.
6. Using a small amount of flour on your work surface to keep the dough from sticking, press out the dough into a disk 1/2 inch thick.
7. Use a small round cutter to cut out biscuits.
8. Gather the dough scraps and flatten them into a disk and cut out any additional biscuits that you can.
9. Place them onto a lightly greased baking sheet.
10. Bake in the preheated oven for 8-10 minutes until the bottoms are slightly browned.
11. Let cool then cut in half and add the chicken salad.
12. For the Cranberry Chicken Salad: Add all of the salad ingredients to a large bowl and gently mix together.
13. Sometimes I find that I need to add a little more mayo, but I always start out with a smaller amount because I dont like it too goopy.
14. Add 1 tablespoon of salad per mini biscuit.

flour, salt, baking powder, fresh thyme, butter, pumpkin puree, milk, chicken, rib celery, onion, cranberries, mayonnaise, curry, pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/thyme-and-pumpkin-biscuit-bites-with-cranberry-chicken-salad/ (may not work)