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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Ratings & Reviews

ElizabethBook's Review

JNBank
November 23, 2014
I made these for a Friendsgiving party and they were good. I wish I would have used a dash of cinnamon or pumpkin pie spice instead of nutmeg. I agree with the previous review, not too sweet. Because of that I whipped up some cinnamon butter to go with it and that made them excellent!

JNBank's Review

ElizabethBook
November 06, 2014
These were delicious. Not too sweet and very light tasting. I may add more nuts next time as I love pecans.

greengirl7962's Review

greengirl7962
October 25, 2014
N/A