Vegan-ish Harvest Biscuits -Kid Friendly

A simple, kid friendly breakfast bread, reminiscent of Autumn.
It’s considered vegan-ish because of the potential for cross contamination of Dairy Products. Otherwise it’s very vegan friendly and tasty.
See attached in photos for nutritional information.
Makes 10 servings. 219 cal/serving.

• 8 Staffers Pumpkin Spiced Snaps (crushed)
• 3 tbsn Light Brown Sugar (not pictured)
• 2 tsp Pumpkin Spice Seasoning
• 2 cans Pillsbury Hawaiian Sweet Flaky Layer Biscuits
• Parchment Paper, cut to size of baking sheet
• Baking sheet(s)
• Rolling pin for crushing snaps
• Plastic zip loc to hold snaps for crushing
• Spoon to sprinkle topping
• Kitchen shears or other cutting implement. Kid safe knife, etc.

• Preheat oven to 350°F.
• Layout baking sheet(s) and line with parchment paper.

Topping:
• Add ginger snaps and brown sugar to ziploc bag.
• Remove the excess air.
• place ziploc bag on counter and roll the rolling pin over it until you get a fine crumb, like in photo.

Biscuits:
• Remove biscuits from can.
• cut 1/3 of the way around the biscuit, 6-8 times. 6 = larger sections. 8 = smaller sections. **DO NOT CUT THROUGH THE ENTIRE BISCUIT. Leave a small circle of uncut dough in the middle to hold it all together.**
*Place biscuits on parchment paper with at least 1” space between them.

• Sprinkle crushed snaps and brown sugar mixture onto the biscuits.

• Ovens vary, but bake in oven from 13-17 minutes until the biscuits are flaky and risen.
• Remove, very carefully with oven mitts on, from oven and set to cool. 5 min.
***Remember to turn the oven off. Unless you need the excess heat or just enjoy a high power/gas bill. ***

Garnish with fresh strawberries for a bit of color and enjoy!

Kid approved!