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.