Nutty Pumpkin Drop Biscuits

By Gail Gordon Oliver

These biscuits are delicious and so easy to make since the dough is just dropped from a spoon onto the baking sheet; no forming and cutting required. I like to serve these warm with butter alongside soup or a green salad but they’re great for breakfast, too.

Makes about 24 biscuits

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tspf freshly ground nutmeg

1/4 tsp salt

1/4 cup firmly packed brown sugar

6 tbsp (3/4 stick) cold unsalted butter, cut into small cubes

1/2 cup coarsely chopped pecans or walnuts (toasted before chopping, if desired)

1 cup  freshly puréed or canned (pure) pumpkin or other cooked winter squash

1/4 cup milk

Line a 9- by 13-inch baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt. Using a fine-mesh sieve, sift in the brown sugar. Using your fingertips or a pastry blender, combine the butter with the dry ingredients until the mixture resembles oatmeal. Fold in the nuts. Combine the pumpkin and milk; fold into the mixture. Using a fork, stir until a soft dough forms. Drop the dough by rounded spoonfuls about one inch apart onto the prepared baking sheet. Bake in a 400º F oven until golden brown, about 15 minutes. Cool at least 5 minutes before serving.

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