Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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.

Ruth Cousineau
Recipe by Cooking Light November 2014

Gallery

Chris Court; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
18 mins
total:
32 mins
Yield:
Serves 12 (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

Nutrition Facts

148 calories; fat 5.9g; saturated fat 1.7g; mono fat 2.4g; poly fat 1.2g; protein 4g; carbohydrates 22g; fiber 3g; cholesterol 6mg; iron 1mg; sodium 268mg; calcium 79mg.
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