Pumpkin-black walnut biscuits
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Pumpkin-black walnut biscuits
  Biscuits    Walnuts  
Last updated 6/12/2012 1:19:21 AM. Recipe ID 50655. Report a problem with this recipe.
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      Title: Pumpkin-black walnut biscuits
 Categories: Breads
      Yield: 6 Servings
      2 c  Unbleached all purpose flour
    1/4 ts Ground allspice
      2 tb Sugar
    1/2 c  Butter, cold
      1 tb Baking powder
    1/3 c  Finely chopped black walnuts
      1 ts Baking soda
    2/3 c  Canned or mashed cooked
    1/4 ts Salt
    1/2 c  Buttermilk, or a bit more if
    1/4 ts Ground cinnamon
    1/4 ts Grated nutmeg
  "A batch of these intriguingly flavored biscuits is a nice addition
  to any meal. This particular biscuit has a tendency to overbrown on
  the bottom, so use a light-colored metal baking sheet instead of a
  nonstick sheet. Serve the biscuits hot with butter."
  Preheat oven to 450 F.  Sift together the flour, sugar, baking powder
  and soda, salt, and spices into a large bowl. Cut in the butter (or
  use food processor) until the mixture resembles coarse crumbs. Add
  the nuts. In a small bowl, whisk together the pumpkin and buttermilk.
  Add it to the flour mixture and stir to combine. The dough will be
  quite stiff and not all the flour will be incorporated. Turn the
  dough out onto a lightly floured cloth and knead gently a few times
  to work in the rest of the flour. Roll out the dough to a 1/2 inch
  thickness and cut with a 2 inch round cutter. Transfer the biscuits
  to a lightly oiled shiny baking sheet, and sprinkle tops with sugar.
  Bake for 10 minutes--do not let them get too brown. Serve immediately
  with butter. If you must have jelly with the, choose a delicate apple
  jelly so the subtle pumpkin flavor is not masked.
  From: Cooking From Quilt Country Shared 

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Recipe ID 50655 (Apr 03, 2005)

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