Yeast Pumpkin Biscuits

1. 1

   Combine hot milk, butter, sugar, pumpkin, salt and 1/4 cup flour in a large bowl.

2. 2

   Stir yeast into 1/4 cup warm water and let stand for 5 minutes or until bubbly.

3. 3

   Add yeast to the first mixture and beat vigorously.

4. 4

   Cover and leave in a warm place to rise for 30 minutes or until light.

5. 5

   Stir in 2 to 3 cups flour until dough leaves sides of bowl.

6. 6

   Turn out onto a floured surface and knead in flour until dough is smooth and elastic, about 8 minutes.

7. 7

   Place dough in a greased bowl, turning it to grease the top.

8. 8

   Cover and place in a warm draft-free place until doubled in size, about 45 minutes.

9. 9

   Punch dough down, and turn out onto a lightly floured board.

10. 10

    Roll dough with a rolling pin to 1/4 inch thickness.

11. 11

    Cut into 2 inch rounds.

12. 12

    Place rounds about 1 inch apart on greased baking sheets.

13. 13

    Cover and let rise for 20 minutes or until almost double in size.

14. 14

    Bake in a preheated 400F (200C).

15. 15

    oven for 10 to 12 minutes or until golden brown.

No additional tips available.