Prep 20 mins
Cook 20 mins
From Family Fun magazine; not too sweet for the dinner table but sweet enough for breakfast topped with butter & honey
- 1 3⁄4 cups flour
- 3 tablespoons sugar, plus a little extra for topping
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon ground ginger
- 5 tablespoons cold butter, cut into 1/4-inch pieces
- 1⁄2 cup finely chopped walnuts
- 1⁄2 cup light cream, plus a little extra for glaze
- 1⁄3 cup solidly packed cooked pumpkin or 1⁄3 cup canned pumpkin
- 1 1⁄2 tablespoons honey
- Heat the oven to 375°F.
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Use your fingertips or a pastry blender to work in the butter.
- Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
- In a smaller bowl, whisk together the cream, pumpkin, and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.
- Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
- Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough.
- Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
- Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving.
Karen these are wonderful, the only change I made was I grated frozen butter instead of using a pastry knife, a method I have used for a long time to create a super flakey biscuit, I also increased the cinnamon to 1 teaspoon and reduced the ginger to 1/2 teaspoon, thanks for sharing hon!...Kitten:)