Food recipes
Pumpkin Walnut Biscuits
Pumpkin Walnut Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, cinnamon, ground spices,...
Pumpkin Walnut Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
nuts, walnuts, english
cream, whipped, cream topping, pressurized
pumpkin, raw
honey
Directions:
Heat the oven to 375F.
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
nuts, walnuts, english
cream, whipped, cream topping, pressurized
pumpkin, raw
honey
Directions:
Heat the oven to 375F.
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.