Pumpkin Pecan Biscuits
Description
Pumpkin puree and toasted pecans combine irresistibly in these easy sweet biscuits that are a perfect addition to your Thanksgiving table.
Ingredients
•
1/4 cup pecans
•
1/2 cup all-purpose flour
•
1/2 cup whole wheat flour
•
1 1/2 teaspoons baking powder
•
1/2 teaspoon salt
•
6 tablespoons cold butter, cut into small cubes
•
1/4 cup cold water
•
1/4 cup dark brown sugar
•
1 cup pumpkin puree
•
1 teaspoon vegetable oil
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
2
Toast pecans in the preheated oven until golden brown and fragrant, about 5 minutes. Chop coarsely.
3
Increase oven temperature to 425 degrees F (220 degrees C). Brush a large rimmed baking sheet with oil.
4
Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Rub butter into the mixture until it reaches a crumbly consistency.
5
Stir water and brown sugar together in a bowl. Blend into crumbly mixture. Stir in pumpkin puree and fold in pecans. Wrap dough in plastic wrap.
6
Chill dough in the freezer for 10 minutes.
7
Divide dough into 5 pieces and shape into balls. Flatten slightly and place 1 inch apart on the prepared baking sheet.
8
Bake in the preheated oven until puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack and cool completely, about 20 minutes.