Pumpkin-Walnut Biscuits

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 134
  • Fat: 5.1g
  • Saturated fat: 2.0g
  • Protein: 3.1g
  • Carbohydrate: 19.2g
  • Cholesterol: 10mg
  • Iron: 1.3mg
  • Sodium: 225mg
  • Calories from fat: 34%
  • Fiber: 1.0g
  • Calcium: 71mg


  • 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


  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.
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