“From Family Fun magazine; not too sweet for the dinner table but sweet enough for breakfast topped with butter & honey”
READY IN:
40mins
YIELD:
12 biscuits
UNITS:
US

Ingredients Nutrition

  • 1 34 cups flour
  • 3 tablespoons sugar, plus a little extra for topping
  • 1 tablespoon baking powder
  • 34 teaspoon salt
  • 34 teaspoon cinnamon
  • 34 teaspoon ground ginger
  • 5 tablespoons cold butter, cut into 1/4-inch pieces
  • 12 cup finely chopped walnuts
  • 12 cup light cream, plus a little extra for glaze
  • 13 cup solidly packed cooked pumpkin or 13 cup canned pumpkin
  • 1 12 tablespoons honey

Directions

  1. Heat the oven to 375°F.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Use your fingertips or a pastry blender to work in the butter.
  3. Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
  4. In a smaller bowl, whisk together the cream, pumpkin, and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.
  5. Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
  6. Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough.
  7. Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
  8. Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving.

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