Soft and tender whole grain biscuits made with spelt flour and pumpkin puree.
Preheat the oven to 400 degrees.
Mix the dry ingredients (flour, baking powder, salt) in a large bowl.
Add in the pumpkin and oil, stirring until the mixture looks 'pebbly'. See photos below the recipe.
Pour in the milk, stirring until the dough holds together well and is neither too sticky nor too dry. I get this with five tablespoons of milk, but start with four, and add more as you need.
Lightly flour a surface and pat the dough out into a 1/2 inch thick square.
At this point, you can get fancy and use a water glass to cut your dough into round biscuits or just cut it with a knife. I shape the biscuits a bit with my hands a bit after cutting.
Place the uncooked biscuits onto a parchment paper-lined baking sheet.
Brush them with some melted butter or olive oil, if desired.
Bake 10-12 minutes until lightly golden.
Nutrition facts are based on using five tablespoons of unsweetened almond milk. WW SmartPoints: 2