Day 14 - Mascarpone and Pumpkin Souffle Biscuits

             Mascarpone and Pumpkin
                     Souffle Biscuits


6 GRANDS frozen biscuits
1 cup raw shredded pumpkin, cooked
   in microwave for 4 minutes
1/2 cup mascarpone cheese
1/2 cup grated cheddar cheese
1/2 cup mozzarella cheese
1/4 cup whole milk
1/2 tsp dry mustard
1/2 tsp red pepper flakes
1/4 tsp freshly ground pepper
1/4 tsp salt
3 eggs
Butter for muffin pans


Preheat oven to 350 degrees F. 
Butter 12 muffin pans. Cut Grands
biscuits in half, making 2 circles.
place each thinner circle in the 
bottom of each muffin pan section.
Mix mozzarella and cheddar cheese
together in bowl. Place cheese in
muffin pan, separated on top of
each biscuit bottom. 
In a large mixing bowl, place eggs,
milk, mascarpone cheese and blend,
using hand mixer for 30 seconds.
Blend in the black pepper, mustard,
red pepper and salt. Pour egg mixture
over each biscuit half to top of muffin
pan. Sprinkle more red pepper flakes
on top of each muffin section. 
Bake at 350 degrees for 35-35 minutes,
or until souffle is golden brown, and 
puffy. Remove from oven and serve
immediately!