Pumpkin Biscuits (Lacto)

• 1 cup pumpkin puree (canned) not pie filling
• 23 cup milk skim or other form of liquid
• 1 1/2 cups whole wheat flour half white, half whole wheat
• 2 tablespoons wheat germ
• 2 tablespoons bran
• 4 teaspoons baking powder
• 1 each garlic cloves minced
• 1 pinch nutmeg
• 1 teaspoon salt optional

1. Combine wet, combine dry, mix wet into dry, drop by generous spoonfuls onto baking sheet squirted with PAM.
2. Bake 20 to 30 minutes at 450 degrees.
3. The garlic doesn't really give these a pronounced garlic flavor--it just eliminates some of the cloying sweetness of the pumpkin.
4. When these first come out of the oven they are very crisp on the outside and dense and moist on the inside--sort of like little mini-spoonbreads.
5. After they cook the texture becomes more uniform and more like the standard biscuit we all know and love.

pumpkin puree, milk, whole wheat flour, germ, bran, baking powder, garlic, nutmeg, salt

Taken from recipeland.com/recipe/v/pumpkin-biscuits-lacto-14497 (may not work)