Pumpkin Walnut Biscuits
"From Family Fun magazine; not too sweet for the dinner table but sweet enough for breakfast topped with butter & honey"
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
12 biscuits
ingredients
- 1 3⁄4 cups flour
- 3 tablespoons sugar, plus a little extra for topping
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon ground ginger
- 5 tablespoons cold butter, cut into 1/4-inch pieces
- 1⁄2 cup finely chopped walnuts
- 1⁄2 cup light cream, plus a little extra for glaze
- 1⁄3 cup solidly packed cooked pumpkin or 1/3 cup canned pumpkin
- 1 1⁄2 tablespoons honey
directions
- Heat the oven to 375°F.
- 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.
- Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
- 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.
- Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
- 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.
- Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
- 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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Reviews
-
Karen these are wonderful, the only change I made was I grated frozen butter instead of using a pastry knife, a method I have used for a long time to create a super flakey biscuit, I also increased the cinnamon to 1 teaspoon and reduced the ginger to 1/2 teaspoon, thanks for sharing hon!...Kitten:)
Tweaks
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Karen these are wonderful, the only change I made was I grated frozen butter instead of using a pastry knife, a method I have used for a long time to create a super flakey biscuit, I also increased the cinnamon to 1 teaspoon and reduced the ginger to 1/2 teaspoon, thanks for sharing hon!...Kitten:)
RECIPE SUBMITTED BY
Karen=^..^=
Sharon Hill, 0
<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src=http://i5.photobucket.com/albums/y164/lauralie41/swapbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=cookieswapparticip.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/cookieswapparticip.jpg border=0 alt=Photobucket /></a> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/honey-pot-print-c10069558.jpg border=0 alt=Photobucket /> <br /> <br /><a href=http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=09holidayparticipationbanner.jpg target=_blank><img src=http://i224.photobucket.com/albums/dd235/MidwestMaven/09holidayparticipationbanner.jpg border=0 alt=Photobucket /></a></p>
