Pumpkin Parmesan Biscuits

 

 Came across this recipe in a recent issue of Food Network

magazine, I reworked the recipe to make it healthier by using whole

wheat flour in place of the white, I added flaxseed meal to the dough,

used rice milk, and coconut palm sugar in place of the granulated sugar.

I really love the color the pumpkin puree gives the biscuits!!! =)