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Pecan Pumpkin Biscuits Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
Originally published as Pecan Pumpkin Biscuits in Country Woman Christmas Annual 1999, p14

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.

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