Hands-on Time
18 Mins
Total Time
32 Mins
Yield
Serves 12 (serving size: 1 biscuit)
Photo: Chris Court; Styling: Carla Gonzalez-Hart 

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, salt, and nutmeg in a bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin and buttermilk in a bowl, stirring with a whisk. Add pumpkin mixture and chopped pecans to flour mixture, stirring just until combined.

Step 3

Drop batter in mounds of about 1/3-cupfuls onto a baking sheet coated with cooking spray. Bake at 425° for 14 minutes or until golden. Remove from baking sheet; cool 5 minutes on a wire rack. Serve warm.

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