..my pumpkin biscuit recipe for your dog pals. Sorry, CATS ! Me~owlll all you want but today is a dawg~day. Your day will come another time when it’s not pumpkin season :)
Delicious (if you’re a dog) & nutritious, pumpkin snacks have been a big seasonal seller. I ordered pastry cutters for these biscuits here. I WANTED the indentation outline for these. They’re small, so more work than just an aluminum outline cutter, but worth the effort.
Before we start, a caveat: I make all my own vegetable purees from scratch. Fresh beets, carrots, yams/sweet potatoes, cheese pumpkins, butternut squash, but I don’t expect you to. It isn’t feasible for a small batch, so frozen or canned is super good, as long as the only ingredient is the vegetable. No salt or anything else added.
In fact, Libby makes a canned pumpkin, with pumpkin only. It lives right next to their canned pumpkin pie filling in the baking aisle of your local Supermarket. It is good for this :)
- 2.5 cups of whole wheat flour
- 1/4 teaspoon baking soda
- 1 large egg
Mix the flour & baking soda up with a fork for a little while. Then fork beat an egg in a separate dish.
Pour the egg over the dry ingredients. Swoosh mix it in with the fork & mash down with the tines when you have to, to break it up. Finger slip the stuff stuck to the fork in to the bowl. Not a dough yet. It will be a bit lumpy. Remember to scrape the bowl sides with the back of your fork.
- 1 generous cup of pureed pumpkin. Does not need to be an exact cup, but never less than 1 cup. (NOTE: you can substitute yams, sweet potatoes, butternut squash or any combination of them here. It doesn’t have to be pumpkin.)
- Put aside a half cup of warm/hot tap water. You may not need it all, but put that much on reserve. You’ll add it a bit at a time.
- Put aside a bowl of flour, about half a cup
- At this point, pre~heat your oven to 350 degrees Fahrenheit & mix ANOTHER egg in the egg bowl.
Add the pumpkin puree. Fork mix & flip with the dry ingredients. Then, using your finger tips, gently use a spread~finger clawing & pull~up motion. When the dough starts to come together, get less gentle with your finger working. GET THE HELL IN IT NOW WITH BOTH HANDS! Squish & squeeze & fold it into itself. Spread it out, and slap it down back in to the dry stuff in your bowl bottom. If it’s still a bit crumbly, add the water in small bursts, pouring it all around the dough. Work it with your hands until you have a sturdy, moist but mostly dry dough.
If it is too wet, sprinkle more flour into the bowl & dust your hands with it & keep going!!! If it’s a little too dry, add a little more warm water & work it in.
When it’s ready, split the dough in to 2 portions. Wrap the one that has to wait for it’s day in the pumpkin sun in Saran Wrap.
Dust, I MEAN DUST, not coat, your surface with the whole wheat flour. Roll out the dough with a rolling pin to about 1/8 to 1/4 inch or anywhere in between that thickness. If & when you need to flip the dough for rolling, dust the surface again SPARINGLY!
Now...Cut your cookie~biscuits & lay them on your pan! Find a paint brush & dip it in your second beaten egg & give the whole biscuit shebang an egg wash.
Bake for 30 to 40 minutes....Let them cool overnight. You want them to be crunchy.
Then, GIVE THEM TO YOUR PALS!!! xoxoxoxo
What are y’all baking this Autumn?