Pumpkin and pecans is an irresistible combination. The good thing about these biscuits is that they can easily be transformed from sweet to savory by cutting down on brown sugar or putting no sugar at all. Perfect to serve on Thanksgiving.
Oh my goodness - these tender, delightful bites of goodness are amazingly flavorful, did I say tender? Call them a biscuit, call them a scone just call them to your kitchen, real soon. I made as directed but froze the butter and grated into the flour. The dough is very sticky, even after chilling, so I decided to just pat it into a round, score into eight pieces with a bench knife and bake on a silpat lined baking sheet. Note to self - try using 1/4 cup heavy cream instead of water - I bet that would be amazing. If serving as a sweet, sprinkle with course grained sugar. The addition of some cinnamon and or nutmeg would be great.
Read More Oh my goodness - these tender, delightful bites of goodness are amazingly flavorful, did I say tender? Call them a biscuit, call them a scone just call them to your kitchen, real soon. I made as directed but froze the butter and grated into the flour. The dough is very sticky, even after chilling, so I decided to just pat it into a round, score into eight pieces with a bench knife and bake on a silpat lined baking sheet. Note to self - try using 1/4 cup heavy cream instead of water - I bet that would be amazing. If serving as a sweet, sprinkle with course grained sugar. The addition of some cinnamon and or nutmeg would be great.