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Pumpkin-Walnut Biscuits

Prep time 17 mins
Cook time 26 mins
Yield 16 servings (serving size: 1 biscuit)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. . 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.

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

  4. . 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.

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

Oxmoor House Healthy Eating Collection