Serves: 12
Total Calories: 127

2 to 3 tablespoons green shelled pumpkin seeds
1 2/3 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup canned unsweetened solid-pack pumpkin
1/4 cup cold whole milk

1. In a small dry skillet, toast the pumpkin seeds, tossing, until they start popping in the pan, 2 to 3 minutes. Transfer to a bowl and reserve.

2. Preheat the oven to 425°. In a food processor put the flour, sugar, baking powder, and salt. Pulse to combine. Add the cold butter and process to resemble crumbs.

3. Transfer to a large mixing bowl. Add the pumpkin and milk. Mix just until the ingredients come together. Using your hands, gather the dough into a ball and place on a lightly floured work surface. Knead gently 8 to 10 turns until the dough holds together.

4. Pat the dough into a 3/4-inch-thick rectangle about 6 × 8 inches. Cut into 12 2-inch squares. Top the biscuits with toasted pumpkin seeds, pushing them well into the dough, or they will fall out after baking. Arrange the biscuits on a baking sheet and bake about 15 minutes or until golden brown. Serve warm or at room temperature.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 127
Calories from Fat: 51

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Biscuits, Muffins, and Breads
Baja Fig Bread
Banana Bread
Bread of the Dead
Carrot Quick Bread
Flat Mexican Sandwich Rolls
Mango-Pecan Quick Bread
Mexican Biscuits
Mexican Pizza
Mexican Sweet Buns
Mexican-American Corn Bread
Muffins with Cinnamon-Sugar Topping
Oaxacan Bread
Oval Mexican Sandwich Rolls
Pecan Muffins
Pumpkin Biscuits
Pumpkin Bread with Sunflower Seeds
Quick Mexican Sandwich Rolls
Three Kings Bread
Walnut and Apple Muffins
Whole-Wheat Breakfast Bread
Whole-Wheat Breakfast Cookies
Whole-Wheat Rolls