2 c Unbleached all purpose
Flour
2 tb Sugar
1 tb Baking powder
1 ts Baking soda
1/4 ts Salt
1/4 ts Ground cinnamon
1/4 ts Grated nutmeg
1/4 ts Ground allspice
1/2 c (1 stick) butter, cold
1/3 c Finely chopped black
Walnuts
2/3 c Canned or mashed cooked
Pumpkin
1/2 c Buttermilk, or a bit more if
Needed
Sugar
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
