Ingredients:
2
cups sifted all-purpose flour3 tablespoons sugar4 teaspoons
baking powder1/2 teaspoon salt1/2 teaspoon cinnamon1/2
teaspoon nutmeg
1/2 cup butter1/3 cup chopped pecans1/2 cup light cream or
dairy half and half2/3 cup canned pumpkin
Directions:
Preheat the oven to 425 degrees. Lightly grease a baking sheet and and set aside.
In a large bowl sift together flour, sugar, baking powder, salt,
cinnamon, and nutmeg. Cut in the butter until mixture resembles small peas.
Stir in pecans.
In a
separate small bowl, combine cream and canned pumpkin. Mix well. Add to
flour mixture and mix just enough to moisten dry ingredients. You will
have a stiff biscuit dough.
Turn
pumpkin biscuit dough onto a lightly floured board and knead gently a
few times. Roll out to 1/2" thickness. Cut with 2" cutter. Place 1"
apart on prepared baking sheet. Bake biscuits in oven until golden
brown, about 20 minutes.