Pumpkin-Walnut Biscuits

Oxmoor House
16 servings (serving size: 1 biscuit)


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2 1/4 cups all-purpose flour
1/3 cup yellow cornmeal
2 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup chilled butter, cut into small pieces
1/4 cup finely chopped walnuts, toasted
3/4 cup canned unsweetened pumpkin
3/4 cup fat-free milk
Cooking spray


Prep: 17 Minutes
Cook: 26 Minutes

Preheat oven to 400°.

. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in walnuts.

. Combine pumpkin and milk in a small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

. Turn dough out onto a heavily floured surface; knead lightly 5 times with floured hands. Pat dough into a 9-inch square; cut dough into 16 square biscuits. Place biscuits on a baking sheet coated with cooking spray.

. Bake at 400° for 23 minutes or until lightly browned. Serve warm.

Created date

March 2010

Nutritional Information

Calories 134
Fat 5.1 g
Satfat 2.0 g
Protein 3.1 g
Carbohydrate 19.2 g
Cholesterol 10 mg
Iron 1.3 mg
Sodium 225 mg
Caloriesfromfat 34 %
Fiber 1.0 g
Calcium 71 mg