*  Exported from  MasterCook  *
 
                       PUMPKIN-BLACK WALNUT BISCUITS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Baking soda
      2/3   c            Canned or mashed cooked
                         -pumpkin
      1/4   ts           Salt
      1/2   c            Buttermilk, or a bit more if
                         -needed
      1/4   ts           Ground cinnamon
      1/4   ts           Grated nutmeg
 
   Sugar
   
   “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 By: Pat
   Stockett
  
 
 
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