Pumpkin Biscuits

"This recipe comes from Farm Journal's Country Cookbook. I am planning a making these and some sweet potatoe biscuits this weekend."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
30mins
Ingredients:
9
Yields:
20 biscuits
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ingredients

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directions

  • Preheat the over to 425 degrees.
  • Sift together the dry ingredients.
  • Cut in the butter (or margarine), then stir in the pecans.
  • Stir together the cream and pumpkin.
  • Fold this mixture into the dry ingredients.
  • Be careful not to over mix, just moisten the dry ingredients.
  • Knead the dough on a lighly floured surface a few times.
  • After rolling out the dough until it is 1/2" thick, use a 2" biscuit cutter.
  • Bake about 20 minutes or until golden brown.

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Reviews

  1. I "fiddled" a bit with this to make it fit the meal, but I can imagine how good these are made as written! I cut sugar to 1 tablespoon, added 2 teaspoons of curry powder, instead of cinnamon, and omitted nuts. I served this with a lentil soup and boy was it all good! I will make as written for breakfast over the holidays! Thanks for posting this!
     
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