Pecan Pumpkin Biscuits

By commercecook

I have made these with and without pecans. Both taste great.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup cold butter
• 2/3 cup canned pumpkin
• 1/3 cup half-and-half cream

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. (I used a food processor instead.) Combine pumpkin and cream, stir into dry ingredients. Turn onto a floured surface, dust with flour and knead four to six times. Dough will be very sticky, but does get more firm when it takes in some of the flour from the kneading surface. Roll to 1/2 inch thickness, cut with a 2 1/2 inch biscuit cutter. Place on a greased baking sheet or a silpat. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm or at room temperature.