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Pecan Pumpkin Biscuits

 Pecan Pumpkin Biscuits
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.
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups King Arthur Unbleached 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.