PUMPKIN BISCUITS

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Pumpkin Biscuits image

This recipe comes from Farm Journal's Country Cookbook. I am planning a making these and some sweet potatoe biscuits this weekend.

Provided by Mrs. Pool

Categories     Breads

Time 30m

Yield 20 biscuits

Number Of Ingredients 9

2 cups sifted flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter or 1/2 cup margarine
1/3 cup chopped pecans
1/2 cup light cream or 1/2 cup half-and-half
2/3 cup canned pumpkin

Steps:

  • 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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