Pumpkin Pecan Biscuits

pumpkin pecan biscuits

When I have cans of pumpkin or pumpkin in the freezer I make these.  I serve these a couple of different ways.  Usually just plain, with plenty of butter or pumpkin butter (serious pumpkin overload).  Sometimes I want them to be sweet, so I’ll make a powdered sugar glaze with a touch of cinnamon and pour that over the biscuits to sweeten them up.  Sweetened, these make a great breakfast bread.  Without the glaze these work as a bread to go with a chicken or ham dinner.  Either way, they are wonderful.

2 cups flour

1/4 cup sugar

4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 cup butter, cold, cut into cubes

1/2 cup chopped pecans, lightly toasted

2/3 cup pumpkin

1/3 cup. half and half

1/2 tsp. freshly grated nutmeg

Sift dry ingredients.  Cut butter into flour mixture.  Stir in pecans.  Add pumpkin and half and half.  Mix into a stiff dough, do not overwork the dough.  Put dough onto a lightly floured board and work any remaining flour into the dough.  If needed, you can add a little more flour.  When I use my frozen pumpkin, it needs more flour.  With canned pumpkin, it usually doesn’t.  Pat dough out to 1/2 inch thick.  Cut into biscuits and place onto baking sheet.  Bake at 400 degrees for about 12-15 minutes.  Serve hot with lots of butter.

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