Pumpkin Pecan Biscuits

Name: Pumpkin Pecan Biscuits
Total time: 62
Yield: 5
Ingredients: ¼ cup pecans; ½ cup all-purpose flour; ½ cup whole wheat flour; 1 ½ teaspoons baking powder; ½ teaspoon salt; 6 tablespoons cold butter, cut into small cubes; ¼ cup cold water; ¼ cup dark brown sugar; 1 cup pumpkin puree; 1 teaspoon vegetable oil

Recipe by Kristina S from allrecipes.com

1 Hr. 2 Mins.

Ingredients

5 servings

•

¼ cup pecans
•

½ cup all-purpose flour
•

½ cup whole wheat flour
•

1 ½ teaspoons baking powder
•

½ teaspoon salt

•

6 tablespoons cold butter, cut into small cubes
•

¼ cup cold water
•

¼ cup dark brown sugar
•

1 cup pumpkin puree
•

1 teaspoon vegetable oil

Instructions

Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
Toast pecans in the preheated oven until golden brown and fragrant, about 5 minutes. Chop coarsely.
Increase oven temperature to 425 degrees F (220 degrees C). Brush a large rimmed baking sheet with oil.
Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Rub butter into the mixture until it reaches a crumbly consistency.
Stir water and brown sugar together in a bowl. Blend into crumbly mixture. Stir in pumpkin puree and fold in pecans. Wrap dough in plastic wrap.
Chill dough in the freezer for 10 minutes.
Divide dough into 5 pieces and shape into balls. Flatten slightly and place 1 inch apart on the prepared baking sheet.
Bake in the preheated oven until puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack and cool completely, about 20 minutes.