Pumpkin Walnut Biscuits

From Family Fun magazine; not too sweet for the dinner table but sweet enough for breakfast topped with butter & honey

• Ready In: 40 mins
• Yields: 12 biscuits

Ingredients

• 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

Directions

1. Heat the oven to 375°F.
2. 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.
3. Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
4. 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.
5. Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
6. 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.
7. Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
8. 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.