Pumpkin Pecan Biscuits recipe
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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
Nutrition Info
- 316.7 caloriescarbohydrate: 34.2 gcholesterol: 36.6 mgfat: 19.5 gfiber: 3.8 gprotein: 4.2 gsaturatedFat: 9.4 gservingSize: -sodium: 599.4 mgsugar: 12.6 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Pecan Biscuits
Directions
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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.