Pumpkin-Walnut Biscuits



16 servings (serving size: 1 biscuit)

Recipe from

Oxmoor House

Recipe Time

Prep: 17 Minutes
Cook: 26 Minutes

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


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


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note