 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
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. 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:
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.
|
|