“This recipe comes from Farm Journal's Country Cookbook. I am planning a making these and some sweet potatoe biscuits this weekend.”
READY IN:
30mins
YIELD:
20 biscuits
UNITS:
Metric

Ingredients Nutrition

Directions

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

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