Pumpkin and Pecan Flavored Biscuits

Ingredients

• ¼ cup pecans
• ½ cup all-purpose flour
• ½ cup whole wheat flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons cold butter, cut into small cubes
• ¼ cup cold water
• ¼ cup dark brown sugar
• 1 cup pumpkin puree
• 1 teaspoon vegetable oil

Step 1

Preheat your oven to 350°F (175°C). Spread the pecans out on a baking sheet and toast them in the oven for about 5 minutes, until they’re golden and fragrant. Once toasted, give them a rough chop.

Step 2

Turn the oven up to 425°F (220°C) and lightly oil a large baking sheet with a rim. In a big bowl, combine the all-purpose and whole wheat flours, baking powder, and salt. Cut the butter into the flour mixture with your fingers or a pastry cutter until it looks crumbly.

Step 3

In a separate bowl, mix together the water and brown sugar until the sugar dissolves. Pour that into the flour mixture, then add the pumpkin puree and the chopped pecans. Gently fold everything together until just combined. Wrap the dough in plastic wrap and pop it in the freezer for about 10 minutes to firm up.

Step 4

When the dough is chilled, divide it into five equal pieces. Roll each piece into a ball, then flatten them slightly and place them about an inch apart on your prepared baking sheet.

Step 5

Bake the biscuits for 12 to 15 minutes, until they’re puffed up and golden brown on top. Let them cool on a wire rack for about 20 minutes before serving so they set up nicely.