PuMpKiN ShOrTcAkEs

Scenario: It's Saturday morning and you're all out of eggs AND Buckwheat pancake mix. Your awful tires aren't suitable for the wintry mix outside. You've got Bisquick and leftover pumpkin. Time to improvise... :)

I looked online for a pumpkin biscuit recipe, but I couldn't find anything that really seemed like what I was looking for. So I took the original Bisquick shortcake recipe (minus the strawberries, of course) and added pumpkin. Here's what I came up with (I think!). 

2 1/3 C Bisquick

3 Tbsp. melted butter

1/2 C of milk (add more if dough is too stiff)

Approx. 3/4 C pumpkin puree

1 Tbsp. pumpkin spice, plus a dash of extra cinnamon

3 Tbsp. white sugar

3 Tbsp. brown sugar

Use a spoon to combine ingredients in a large bowl. Then, use hands to mix properly until all ingredients are incorporated and dough is soft. Spoon giant, over-sized tablespoons onto an ungreased baking sheet. Cook @ 425 for 14 minutes. Directly out of oven, go over outsides of shortcakes with the end of a stick of butter and sprinkle with cinnamon sugar. Spread with butter when cut. Serve with pumpkin spice coffee. 

Enjoy!