1 1/2 cups unbleached flour
1 1/2 cups whole wheat flour
1/2 cup cornmeal
2 tbsp brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 cup canned pumpkin
1 large egg, beaten
scant 3/4 to 1 cup water

Contact: Patti Downing

Cooking Instructions/Comments :

1. Stir together the flours, cornmeal, brown sugar, cinnamon, ginger, nutmeg and allspice in a large mixing bowl.

2. Add the pumpkin, egg and water, stir well

3. Knead the dough with your hands to create a smooth texture. The dough should be very stiff. (If the dough is overly moist, add a little more flour. If the dough is too dry, add a little more water)

4. Roll the dough 1/4 inch thick. (It helps if the "top" and "bottom" of the dough are lightly floured.) Use a cookie cutter to cut our the biscuits. Place the biscuits about 1/2" apart on lightly greased cookie sheets.

5. Bake in a preheated 350 degree F. oven for about 30-45 minutes or until the biscuits are lightly browned and no longer moist inside. Turn the oven off and let the biscuits stay inside without opening the oven door for 5 hours or overnight to let them harden.

Store in airtight container in the refrigerator.

Makes 4 dozen 3" X 1" biscuits!