These flavorful biscuits are sweet enough to have for breakfast (with a bit of butter and honey), but not so sweet that they seem out of place on the dinner table.

Ingredients

• 1 3/4 cups flour
• 3 tablespoons sugar, plus a little extra for topping
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ground ginger

• 5 tablespoons cold butter, cut into 1/4-inch pieces
• 1/2 cup finely chopped walnuts
• 1/2 cup light cream, plus a little extra for glaze
• 1/3 cup solidly packed pumpkin mash or canned pumpkin
• 1 1/2 tablespoons honey

Instructions

1. Heat the oven to 375° F. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Use your fingertips or a pastry blender to work in the butter. Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts. In a smaller bowl, whisk together the cream, pumpkin, and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.

2. Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk. Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough. Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.

3. Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving. Makes about 12 biscuits.

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Find more about:

• Autumn |
• Biscuits |
• Breads & Pastries |
• Breakfast Breads |
• Cream |
• Pumpkin (recipes) |
• Pumpkin Pie Filling |
• Thanksgiving |
• Walnuts |
• Winter

Related Categories:

• Breakfast Breads |
• Rolls, Biscuits & Cornbread |
• Breads & Pastries |
• November 2007 |
• Pumpkin Recipes