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Pecan Pumpkin Biscuits Recipe

Our two daughters love munching on these rich pecan-studded biscuits for breakfast. I make dozens and serve them piping-hot with butter and honey.

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Pecan Pumpkin Biscuits Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter
1/3 cup chopped pecans, toasted
2/3 cup canned pumpkin
1/3 cup half-and-half cream

Directions

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Combine pumpkin and cream; stir into dry ingredients. Turn onto a floured surface; knead four to six times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 194 calories, 11 g fat (5 g saturated fat), 24 mg cholesterol, 313 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pecan Pumpkin Biscuits in Country Woman Christmas Annual 1999, p14