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Pecan-Pumpkin Drops

Photo: Chris Court; Styling: Carla Gonzalez-Hart

 

Hands-on time 18 mins
Total time 32 mins
Yield

Serves 12 (serving size: 1 biscuit)

Take canned pumpkin out of the pie shell realm and stir into tender drop biscuits. Making turkey soup tomorrow? You can serve these alongside, spread with a little honey butter.

Ingredients

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 4.75 ounces whole-wheat flour (about 1 cup)
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Dash of ground nutmeg
  • 2 tablespoons cold butter, cut into small pieces
  • 1 cup canned pumpkin
  • 3/4 cup plus 1 tablespoon low-fat buttermilk
  • 1/2 cup coarsely chopped pecans, toasted
  • Cooking spray

Nutrition Information

  • calories 148
  • fat 5.9 g
  • satfat 1.7 g
  • monofat 2.4 g
  • polyfat 1.2 g
  • protein 4 g
  • carbohydrate 22 g
  • fiber 3 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 268 mg
  • calcium 79 mg

How to Make It

  1. Preheat oven to 425°.

  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.

  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.