Pumpkin Walnut Biscuits With Honey Glaze
"A spicy golden biscuit with a glaze made with honey and cream."
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
16 biscuits
- Serves:
- 16
ingredients
- 2 1⁄4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground cardamom
- 1⁄2 cup unsalted butter, chilled and cut into small pieces
- 1⁄2 cup canned solid-pack pumpkin
- 1⁄4 cup whipping cream, chilled
- 1⁄3 cup golden brown sugar, packed
- 2 tablespoons honey (orange blossom or wildflower are good)
- 1 teaspoon lemon peel, grated
- 1⁄2 cup walnuts, chopped and toasted
- 2 tablespoons whipping cream, chilled
- 2 tablespoons honey
- 16 walnut halves
directions
- Position rack in center of oven; preheat to 375°F
- Lightly grease or butter a heavy large baking sheet.
- Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal.
- Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and lemon peel in another medium bowl to blend.
- Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
- Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds.
- Place biscuits on prepared baking sheet, spacing evenly.
- Whisk 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush on tops of biscuits biscuits. Garnish each with 1 walnut half.
- Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes.
- Serve warm or at room temperature, with butter.
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RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
