Fluffy Pumpkin Biscuits Easy and Tasty Recipe

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To make fluffy pumpkin biscuits, gather these key items: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 cup cold unsalted butter, cut into small cubes - 3/4 cup pumpkin puree (canned or freshly prepared) - 1/4 cup milk (dairy or non-dairy) - 2 tablespoons honey or maple syrup - 1 egg, lightly beaten (for egg wash) These ingredients create a rich and soft biscuit with delightful pumpkin flavor. You can easily swap some ingredients to fit your needs: - All-purpose flour: Use whole wheat flour for a nuttier taste. - Butter: Coconut oil or vegan butter works well for a dairy-free option. - Milk: Almond milk or soy milk are great non-dairy substitutes. - Sweeteners: Agave syrup can replace honey for a vegan version. These substitutions allow you to customize the recipe while keeping the biscuits delicious. I often use canned pumpkin puree for convenience. It's smooth and ready to use. However, fresh pumpkin can add a unique taste. If you choose fresh, roast the pumpkin first, then mash it. Both options work well in this recipe. Just remember to drain excess water from fresh pumpkin. This ensures your biscuits stay light and fluffy. Start by preheating your oven to 425°F (220°C). This heat will help the biscuits rise well. Next, line a baking sheet with parchment paper. This keeps the biscuits from sticking. In a large bowl, mix together the dry ingredients. Combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Then add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg. Whisk these ingredients until they blend well. This step is key for even flavor. Now, add 1/4 cup of cold, cubed unsalted butter to the flour mix. Use a pastry cutter, fork, or your fingers to work the butter into the flour. You want the mix to look like coarse crumbs. Don’t overwork it; this keeps your biscuits fluffy. In another bowl, mix 3/4 cup of pumpkin puree, 1/4 cup of milk, and 2 tablespoons of honey or maple syrup. Stir until smooth. Pour this pumpkin mix into the dry ingredients. Gently stir until just combined. It’s okay if there are lumps; over-mixing can make the biscuits tough. Flour your work surface lightly. Transfer the biscuit dough onto it and gently pat it into a rectangle about 1-inch thick. Use a biscuit cutter or a floured glass to cut out your biscuits. Press straight down without twisting. Place the cut biscuits on the baking sheet, leaving space between each one. Gather any scraps and re-shape them to cut more biscuits. For a nice finish, brush the tops of each biscuit with a lightly beaten egg. This gives them a golden color when baked. Now, bake the biscuits for about 12-15 minutes. They are done when they are golden brown on top. A toothpick should come out clean when you insert it into the center. After baking, cool the biscuits slightly on a wire rack. Enjoy them warm! To make your biscuits fluffy, keep your butter cold. Cold butter helps create air pockets while baking. When you mix the butter into the flour, aim for a crumbly texture. This keeps the biscuits light. Avoid over-mixing the dough. Stir until just combined. Some lumps are okay! This helps keep the biscuits airy. Preheat your oven to 425°F (220°C). This hot temperature helps the biscuits rise quickly. Bake for 12-15 minutes. Check for a golden brown top. A toothpick should come out clean from the center. If the biscuits look pale, they need more time. Remember to keep an eye on them to avoid burning. Get creative with your biscuit shapes! Use a biscuit cutter, or try a floured glass. You can even use cookie cutters for fun shapes. Just press straight down to keep the layers intact. This helps them rise better. Arrange them on your baking sheet, leaving space between each biscuit. It’s all about the fun shapes and sizes! {{image_4}} You can make your pumpkin biscuits even tastier with spices. Consider adding: - 1/2 teaspoon ground cloves for warmth. - 1 teaspoon allspice for a rich flavor. - A pinch of cayenne for a kick. Try mixing these spices into your dry ingredients. This small change can make a big difference. You’ll find new layers of flavor with each bite. If you want to change the sweetness, you have options. Instead of honey or maple syrup, try: - Coconut sugar for a caramel flavor. - Agave syrup for a lighter sweetness. For dairy, use: - Almond milk for a nutty taste. - Oat milk for a creamy texture. These swaps keep your biscuits delicious while fitting your diet. Get creative by adding unique ingredients. Cheese can add richness. Try: - 1/2 cup shredded cheddar for a savory twist. - Crumbled feta for a Mediterranean flair. Fresh herbs can brighten your biscuits. Add: - 1 tablespoon chopped rosemary for a fragrant note. - 1 tablespoon chopped sage for an earthy taste. Nuts can also give a crunchy texture. Consider: - 1/4 cup chopped pecans for sweetness. - 1/4 cup walnuts for a deeper flavor. These add-ins create a new experience with every batch. Enjoy mixing and matching to find your favorite version! To keep your fluffy pumpkin biscuits fresh, store them in an airtight container. This will help keep them soft. You can keep them at room temperature for up to two days. If you want to keep them longer, consider refrigeration. Just remember to let them cool completely before you store them. Freezing is a great way to save your biscuits for later. To freeze them, first let the biscuits cool. Then, place them on a baking sheet in a single layer for about an hour. This step will prevent them from sticking together. After that, transfer the biscuits into a freezer-safe bag. They can stay good in the freezer for up to three months. When you're ready to enjoy your frozen biscuits, reheating is key. For the best results, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with foil. Heat for about 10-15 minutes, or until warmed through. You can also microwave them for 20-30 seconds, but they won't be as fluffy. Enjoy them warm! Yes, you can make these biscuits vegan. Replace the butter with a vegan butter or coconut oil. Use a non-dairy milk, like almond or oat milk, instead of regular milk. You can skip the egg wash or use a plant-based milk for brushing the tops. You can use a gluten-free flour blend if you need a gluten-free option. Almond flour or oat flour also works well, but you may need to adjust the liquid in the recipe. Each flour behaves differently, so some trial and error may be needed. The biscuits are done when they are golden brown on top. Insert a toothpick into the center; if it comes out clean, they are ready. The biscuits should feel firm yet soft to the touch. Keep an eye on them after 12 minutes to avoid overbaking. In this post, we explored essential ingredients, steps for making biscuits, and helpful tips. You learned about different variations and how to store your treats. Remember, you can change ingredients to suit your taste. Feel free to get creative with flavors and shapes. Don’t forget to check your biscuits for doneness by looking for a golden top. With these tips, you can bake delicious biscuits every time. Enjoy your time in the kitchen!

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Welcome to your new favorite fall recipe: Fluffy Pumpkin Biscuits! These easy-to-make treats are perfect for cozy breakfasts or festive gatherings. With just a handful of simple ingredients, you can whip up a batch that promises warmth and flavor. I’ll guide you through each step, offering tips and tricks to ensure your biscuits rise perfectly. Let’s get started on this tasty adventure in baking!

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Ingredients

List of Essential Ingredients

To make fluffy pumpkin biscuits, gather these key items:

– 2 cups all-purpose flour

– 1 tablespoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground ginger

– 1/4 teaspoon ground nutmeg

– 1/4 cup cold unsalted butter, cut into small cubes

– 3/4 cup pumpkin puree (canned or freshly prepared)

– 1/4 cup milk (dairy or non-dairy)

– 2 tablespoons honey or maple syrup

– 1 egg, lightly beaten (for egg wash)

These ingredients create a rich and soft biscuit with delightful pumpkin flavor.

Substitutions for Key Ingredients

You can easily swap some ingredients to fit your needs:

– All-purpose flour: Use whole wheat flour for a nuttier taste.

– Butter: Coconut oil or vegan butter works well for a dairy-free option.

– Milk: Almond milk or soy milk are great non-dairy substitutes.

– Sweeteners: Agave syrup can replace honey for a vegan version.

These substitutions allow you to customize the recipe while keeping the biscuits delicious.

Notes on Fresh vs. Canned Pumpkin Puree

I often use canned pumpkin puree for convenience. It’s smooth and ready to use. However, fresh pumpkin can add a unique taste. If you choose fresh, roast the pumpkin first, then mash it.

Both options work well in this recipe. Just remember to drain excess water from fresh pumpkin. This ensures your biscuits stay light and fluffy.

Step-by-Step Instructions

Preparatory Steps: Preheating and Mixing Dry Ingredients

Start by preheating your oven to 425°F (220°C). This heat will help the biscuits rise well. Next, line a baking sheet with parchment paper. This keeps the biscuits from sticking.

In a large bowl, mix together the dry ingredients. Combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Then add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg. Whisk these ingredients until they blend well. This step is key for even flavor.

Incorporating Butter and Wet Ingredients

Now, add 1/4 cup of cold, cubed unsalted butter to the flour mix. Use a pastry cutter, fork, or your fingers to work the butter into the flour. You want the mix to look like coarse crumbs. Don’t overwork it; this keeps your biscuits fluffy.

In another bowl, mix 3/4 cup of pumpkin puree, 1/4 cup of milk, and 2 tablespoons of honey or maple syrup. Stir until smooth. Pour this pumpkin mix into the dry ingredients. Gently stir until just combined. It’s okay if there are lumps; over-mixing can make the biscuits tough.

Shaping and Cutting the Biscuits

Flour your work surface lightly. Transfer the biscuit dough onto it and gently pat it into a rectangle about 1-inch thick. Use a biscuit cutter or a floured glass to cut out your biscuits. Press straight down without twisting. Place the cut biscuits on the baking sheet, leaving space between each one.

Gather any scraps and re-shape them to cut more biscuits. For a nice finish, brush the tops of each biscuit with a lightly beaten egg. This gives them a golden color when baked.

Now, bake the biscuits for about 12-15 minutes. They are done when they are golden brown on top. A toothpick should come out clean when you insert it into the center. After baking, cool the biscuits slightly on a wire rack. Enjoy them warm!

Tips & Tricks

How to Achieve Fluffiness in Biscuits

To make your biscuits fluffy, keep your butter cold. Cold butter helps create air pockets while baking. When you mix the butter into the flour, aim for a crumbly texture. This keeps the biscuits light. Avoid over-mixing the dough. Stir until just combined. Some lumps are okay! This helps keep the biscuits airy.

Best Practices for Baking Time and Temperature

Preheat your oven to 425°F (220°C). This hot temperature helps the biscuits rise quickly. Bake for 12-15 minutes. Check for a golden brown top. A toothpick should come out clean from the center. If the biscuits look pale, they need more time. Remember to keep an eye on them to avoid burning.

Using Different Cutters for Creative Shapes

Get creative with your biscuit shapes! Use a biscuit cutter, or try a floured glass. You can even use cookie cutters for fun shapes. Just press straight down to keep the layers intact. This helps them rise better. Arrange them on your baking sheet, leaving space between each biscuit. It’s all about the fun shapes and sizes!

Variations

Adding Spices and Flavor Enhancements

You can make your pumpkin biscuits even tastier with spices. Consider adding:

– 1/2 teaspoon ground cloves for warmth.

– 1 teaspoon allspice for a rich flavor.

– A pinch of cayenne for a kick.

Try mixing these spices into your dry ingredients. This small change can make a big difference. You’ll find new layers of flavor with each bite.

Alternative Sweeteners and Dairy Options

If you want to change the sweetness, you have options. Instead of honey or maple syrup, try:

– Coconut sugar for a caramel flavor.

– Agave syrup for a lighter sweetness.

For dairy, use:

– Almond milk for a nutty taste.

– Oat milk for a creamy texture.

These swaps keep your biscuits delicious while fitting your diet.

Unique Add-Ins: Cheese, Herbs, or Nuts

Get creative by adding unique ingredients. Cheese can add richness. Try:

– 1/2 cup shredded cheddar for a savory twist.

– Crumbled feta for a Mediterranean flair.

Fresh herbs can brighten your biscuits. Add:

– 1 tablespoon chopped rosemary for a fragrant note.

– 1 tablespoon chopped sage for an earthy taste.

Nuts can also give a crunchy texture. Consider:

– 1/4 cup chopped pecans for sweetness.

– 1/4 cup walnuts for a deeper flavor.

These add-ins create a new experience with every batch. Enjoy mixing and matching to find your favorite version!

Storage Info

How to Store Leftover Biscuits

To keep your fluffy pumpkin biscuits fresh, store them in an airtight container. This will help keep them soft. You can keep them at room temperature for up to two days. If you want to keep them longer, consider refrigeration. Just remember to let them cool completely before you store them.

Freezing Biscuits for Later Use

Freezing is a great way to save your biscuits for later. To freeze them, first let the biscuits cool. Then, place them on a baking sheet in a single layer for about an hour. This step will prevent them from sticking together. After that, transfer the biscuits into a freezer-safe bag. They can stay good in the freezer for up to three months.

Best Reheating Methods

When you’re ready to enjoy your frozen biscuits, reheating is key. For the best results, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with foil. Heat for about 10-15 minutes, or until warmed through. You can also microwave them for 20-30 seconds, but they won’t be as fluffy. Enjoy them warm!

FAQs

Can I make these biscuits vegan?

Yes, you can make these biscuits vegan. Replace the butter with a vegan butter or coconut oil. Use a non-dairy milk, like almond or oat milk, instead of regular milk. You can skip the egg wash or use a plant-based milk for brushing the tops.

What can I use instead of all-purpose flour?

You can use a gluten-free flour blend if you need a gluten-free option. Almond flour or oat flour also works well, but you may need to adjust the liquid in the recipe. Each flour behaves differently, so some trial and error may be needed.

How do I know when the biscuits are done baking?

The biscuits are done when they are golden brown on top. Insert a toothpick into the center; if it comes out clean, they are ready. The biscuits should feel firm yet soft to the touch. Keep an eye on them after 12 minutes to avoid overbaking.

In this post, we explored essential ingredients, steps for making biscuits, and helpful tips. You learned about different variations and how to store your treats. Remember, you can change ingredients to suit your taste. Feel free to get creative with flavors and shapes. Don’t forget to check your biscuits for doneness by looking for a golden top. With these tips, you can bake delicious biscuits every time. Enjoy your time in the kitchen!

To make fluffy pumpkin biscuits, gather these key items: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 cup cold unsalted butter, cut into small cubes - 3/4 cup pumpkin puree (canned or freshly prepared) - 1/4 cup milk (dairy or non-dairy) - 2 tablespoons honey or maple syrup - 1 egg, lightly beaten (for egg wash) These ingredients create a rich and soft biscuit with delightful pumpkin flavor. You can easily swap some ingredients to fit your needs: - All-purpose flour: Use whole wheat flour for a nuttier taste. - Butter: Coconut oil or vegan butter works well for a dairy-free option. - Milk: Almond milk or soy milk are great non-dairy substitutes. - Sweeteners: Agave syrup can replace honey for a vegan version. These substitutions allow you to customize the recipe while keeping the biscuits delicious. I often use canned pumpkin puree for convenience. It's smooth and ready to use. However, fresh pumpkin can add a unique taste. If you choose fresh, roast the pumpkin first, then mash it. Both options work well in this recipe. Just remember to drain excess water from fresh pumpkin. This ensures your biscuits stay light and fluffy. Start by preheating your oven to 425°F (220°C). This heat will help the biscuits rise well. Next, line a baking sheet with parchment paper. This keeps the biscuits from sticking. In a large bowl, mix together the dry ingredients. Combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Then add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg. Whisk these ingredients until they blend well. This step is key for even flavor. Now, add 1/4 cup of cold, cubed unsalted butter to the flour mix. Use a pastry cutter, fork, or your fingers to work the butter into the flour. You want the mix to look like coarse crumbs. Don’t overwork it; this keeps your biscuits fluffy. In another bowl, mix 3/4 cup of pumpkin puree, 1/4 cup of milk, and 2 tablespoons of honey or maple syrup. Stir until smooth. Pour this pumpkin mix into the dry ingredients. Gently stir until just combined. It’s okay if there are lumps; over-mixing can make the biscuits tough. Flour your work surface lightly. Transfer the biscuit dough onto it and gently pat it into a rectangle about 1-inch thick. Use a biscuit cutter or a floured glass to cut out your biscuits. Press straight down without twisting. Place the cut biscuits on the baking sheet, leaving space between each one. Gather any scraps and re-shape them to cut more biscuits. For a nice finish, brush the tops of each biscuit with a lightly beaten egg. This gives them a golden color when baked. Now, bake the biscuits for about 12-15 minutes. They are done when they are golden brown on top. A toothpick should come out clean when you insert it into the center. After baking, cool the biscuits slightly on a wire rack. Enjoy them warm! To make your biscuits fluffy, keep your butter cold. Cold butter helps create air pockets while baking. When you mix the butter into the flour, aim for a crumbly texture. This keeps the biscuits light. Avoid over-mixing the dough. Stir until just combined. Some lumps are okay! This helps keep the biscuits airy. Preheat your oven to 425°F (220°C). This hot temperature helps the biscuits rise quickly. Bake for 12-15 minutes. Check for a golden brown top. A toothpick should come out clean from the center. If the biscuits look pale, they need more time. Remember to keep an eye on them to avoid burning. Get creative with your biscuit shapes! Use a biscuit cutter, or try a floured glass. You can even use cookie cutters for fun shapes. Just press straight down to keep the layers intact. This helps them rise better. Arrange them on your baking sheet, leaving space between each biscuit. It’s all about the fun shapes and sizes! {{image_4}} You can make your pumpkin biscuits even tastier with spices. Consider adding: - 1/2 teaspoon ground cloves for warmth. - 1 teaspoon allspice for a rich flavor. - A pinch of cayenne for a kick. Try mixing these spices into your dry ingredients. This small change can make a big difference. You’ll find new layers of flavor with each bite. If you want to change the sweetness, you have options. Instead of honey or maple syrup, try: - Coconut sugar for a caramel flavor. - Agave syrup for a lighter sweetness. For dairy, use: - Almond milk for a nutty taste. - Oat milk for a creamy texture. These swaps keep your biscuits delicious while fitting your diet. Get creative by adding unique ingredients. Cheese can add richness. Try: - 1/2 cup shredded cheddar for a savory twist. - Crumbled feta for a Mediterranean flair. Fresh herbs can brighten your biscuits. Add: - 1 tablespoon chopped rosemary for a fragrant note. - 1 tablespoon chopped sage for an earthy taste. Nuts can also give a crunchy texture. Consider: - 1/4 cup chopped pecans for sweetness. - 1/4 cup walnuts for a deeper flavor. These add-ins create a new experience with every batch. Enjoy mixing and matching to find your favorite version! To keep your fluffy pumpkin biscuits fresh, store them in an airtight container. This will help keep them soft. You can keep them at room temperature for up to two days. If you want to keep them longer, consider refrigeration. Just remember to let them cool completely before you store them. Freezing is a great way to save your biscuits for later. To freeze them, first let the biscuits cool. Then, place them on a baking sheet in a single layer for about an hour. This step will prevent them from sticking together. After that, transfer the biscuits into a freezer-safe bag. They can stay good in the freezer for up to three months. When you're ready to enjoy your frozen biscuits, reheating is key. For the best results, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with foil. Heat for about 10-15 minutes, or until warmed through. You can also microwave them for 20-30 seconds, but they won't be as fluffy. Enjoy them warm! Yes, you can make these biscuits vegan. Replace the butter with a vegan butter or coconut oil. Use a non-dairy milk, like almond or oat milk, instead of regular milk. You can skip the egg wash or use a plant-based milk for brushing the tops. You can use a gluten-free flour blend if you need a gluten-free option. Almond flour or oat flour also works well, but you may need to adjust the liquid in the recipe. Each flour behaves differently, so some trial and error may be needed. The biscuits are done when they are golden brown on top. Insert a toothpick into the center; if it comes out clean, they are ready. The biscuits should feel firm yet soft to the touch. Keep an eye on them after 12 minutes to avoid overbaking. In this post, we explored essential ingredients, steps for making biscuits, and helpful tips. You learned about different variations and how to store your treats. Remember, you can change ingredients to suit your taste. Feel free to get creative with flavors and shapes. Don’t forget to check your biscuits for doneness by looking for a golden top. With these tips, you can bake delicious biscuits every time. Enjoy your time in the kitchen!

Fluffy Pumpkin Biscuits

Savor the flavors of fall with these fluffy pumpkin biscuits that are perfect for any occasion! Made with simple ingredients like pumpkin puree and warm spices, these tender treats are a delightful addition to your table. In just 30 minutes, you can enjoy homemade biscuits that pair beautifully with butter or syrup. Click through for the full recipe and step-by-step instructions that will make baking easil. Enjoy the cozy taste of autumn!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 cup cold unsalted butter, cut into small cubes

3/4 cup pumpkin puree (canned or freshly prepared)

1/4 cup milk (dairy or non-dairy)

2 tablespoons honey or maple syrup

1 egg, lightly beaten (for egg wash)

Instructions
 

Begin by preheating your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent the biscuits from sticking.

    In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg. Whisk these dry ingredients together until they are thoroughly mixed and evenly distributed.

      Add the cold, cubed butter into the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture takes on the appearance of coarse crumbs. It’s important not to overwork this step to keep the biscuits fluffy.

        In a separate bowl, combine the pumpkin puree, milk, and honey (or maple syrup). Stir the mixture until it is well blended and smooth.

          Gradually pour the pumpkin mixture into the dry flour mixture. Using a spatula or wooden spoon, gently stir the ingredients together until just combined. Remember, it’s fine if some lumps remain; over-mixing can lead to denser biscuits.

            Lightly flour your work surface and transfer the biscuit dough onto it. Using your hands, gently pat the dough into a rectangle about 1-inch thick.

              Cut out biscuits using a biscuit cutter or a floured glass, pressing straight down without twisting. Place the cut biscuits on the prepared baking sheet, leaving about an inch of space between each. Gather any scraps, re-shape them, and cut out additional biscuits until all the dough is used.

                For a lovely golden color, brush the tops of each biscuit with the lightly beaten egg. This step enhances both appearance and flavor.

                  Bake the biscuits in your preheated oven for approximately 12-15 minutes, or until they turn a beautiful golden brown on top and a toothpick inserted into the center comes out clean.

                    Once baked, remove the biscuits from the oven and allow them to cool slightly on a wire rack before serving warm.

                      - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12

                        - Presentation Tips: Serve the biscuits warm, optionally with a pat of butter or a drizzle of additional honey/maple syrup on the side for a comforting touch. Arrange them on a rustic wooden board for an inviting presentation!

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