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Pumpkin Pecan Biscuits
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Prep Time:
15 minutes
Cook Time:
17 minutes
Total Time:
62 minutes
Thanksgiving biscuits with pumpkin puree and toasted pecans - a must-try sweet treat!
Ingredients:
  • 0.25 cup pecans
  • 0.5 cup all-purpose flour
  • 0.5 cup whole wheat flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 6 tablespoons cold butter, cut into small cubes
  • 0.25 cup cold water
  • 0.25 cup dark brown sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vegetable oil
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and lovingly scatter the pecans on a baking sheet.
  • Toast pecans in the oven until golden brown and fragrant for about 5 minutes. Then chop them coarsely.
  • Preheat oven to 425 degrees F (220 degrees C) and brush a large rimmed baking sheet with oil.
  • Combine all-purpose flour, whole wheat flour, baking powder, and salt in a bowl. Rub in butter until mixture becomes crumbly.
  • Combine water and brown sugar in a bowl, blending into a crumbly mixture. Stir in pumpkin puree and fold in pecans, then wrap the dough in plastic wrap.
  • Place the dough in the freezer to chill for 10 minutes.
  • Shape the dough into 5 balls, gently flatten them, and arrange them 1 inch apart on the baking sheet.
  • Bake in the preheated oven until beautifully puffed and golden brown, for 12 to 15 minutes. Then, transfer to a wire rack to cool completely, approximately 20 minutes.

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