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Categories:Viewed: 13 - Published at: 4 years ago
Ingredients
- 2 cups flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 12 teaspoon salt
- 12 teaspoon ground cinnamon
- 12 cup butter
- 13 cup chopped pecans
- 12 cup light cream or 12 cup dairy half-and-half
- 23 cup canned pumpkin
Method
- Preheat the oven to 425F Grease a bake sheet.
- Sift together the flour, sugar, baking powder, salt, and cinnamon.
- Cut in the butter with a pastry blender until the mixture looks like coarse meal or crumbs.
- Stir in the pecans.
- Combine the cream and the pumpkin.
- Stir into the flour mixture just enough to moisten the dry ingredients.
- You will have a stiff dough.
- Turn the dough onto a lightly floured board and knead gently a few times.
- Roll out to 1/2 inch thickness.
- Cut with a 2-inch biscuit cutter.
- Place 1 inch apart on the prepared baking sheet.
- Bake until golden brown, about 20 minutes.
