 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
From Family Fun magazine; not too sweet for the dinner table but sweet enough for breakfast topped with butter & honey Ingredients:
1 3/4 cups flour |
3 tablespoons sugar, plus a little extra for topping |
1 tablespoon baking powder |
3/4 teaspoon salt |
3/4 teaspoon cinnamon |
3/4 teaspoon ground ginger |
5 tablespoons cold butter, cut into 1/4-inch pieces |
1/2 cup finely chopped walnuts |
1/2 cup light cream, plus a little extra for glaze |
1/3 cup solidly packed cooked pumpkin or 1/3 cup canned pumpkin |
1 1/2 tablespoons honey |
Directions:
1. Heat the oven to 375°F.
2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Use your fingertips or a pastry blender to work in the butter.
3. Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
4. In a smaller bowl, whisk together the cream, pumpkin, and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.
5. Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
6. Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough.
7. Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
8. Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving.
|
|