Total Time
Prep 10 mins
Cook 20 mins

This recipe comes from Farm Journal's Country Cookbook. I am planning a making these and some sweet potatoe biscuits this weekend.

Ingredients Nutrition


  1. Preheat the over to 425 degrees.
  2. Sift together the dry ingredients.
  3. Cut in the butter (or margarine), then stir in the pecans.
  4. Stir together the cream and pumpkin.
  5. Fold this mixture into the dry ingredients.
  6. Be careful not to over mix, just moisten the dry ingredients.
  7. Knead the dough on a lighly floured surface a few times.
  8. After rolling out the dough until it is 1/2" thick, use a 2" biscuit cutter.
  9. Bake about 20 minutes or until golden brown.
Most Helpful

I "fiddled" a bit with this to make it fit the meal, but I can imagine how good these are made as written! I cut sugar to 1 tablespoon, added 2 teaspoons of curry powder, instead of cinnamon, and omitted nuts. I served this with a lentil soup and boy was it all good! I will make as written for breakfast over the holidays! Thanks for posting this!

Outta Here December 07, 2006