Pumpkin Praline Brunch Biscuits
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Pumpkin pie spice||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Canned pumpkin||3⁄4 Cup (12 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Half and half||3 Tablespoon (or light cream)|
|Pumpkin pie spice||1⁄4 Teaspoon|
|Powdered sugar||2⁄3 Cup (10.67 tbs), sifted|
1. Grease a baking sheet; set aside. In a large mixing bowl combine flour, baking powder, the 1 teaspoon pumpkin pie spice, soda, and 1/8 teaspoon salt. Using a pastry blender, cut in the 1/2 cup butter or margarine till mixture resembles coarse crumbs. Stir in the 1/2 cup pecans. Make a well in the center of the dry mixture.
2. In another bowl combine canned pumpkin, milk, and 1/2 cup brown sugar; add all at once to dry mixture. Using a fork, stir just till moistened. Drop dough onto prepared baking sheet, forming 16 mounds. Bake in a 400° oven for 12 to 15 minutes or till golden. Remove from baking sheet.
3. In a small saucepan melt 1 tablespoon butter or margarine over medium heat. Stir in 1/3 cup brown sugar, half-and-half, and 1/4 teaspoon pumpkin pie spice. Bring mixture just to boiling; reduce heat and boil gently for 2 minutes. Remove from heat; stir in powdered sugar. Beat till smooth. If necessary, let stand a few minutes to thicken slightly. Drizzle over warm biscuits. Sprinkle with finely chopped pecans.