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Pumpkin Praline Brunch Biscuits

Ingredients
  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)
  Butter 1 Tablespoon
  Half and half 3 Tablespoon (or light cream)
  Pumpkin pie spice 1⁄4 Teaspoon
  Powdered sugar 2⁄3 Cup (10.67 tbs), sifted
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Ingredient: 
Pumpkin
Cook Time: 
20 Minutes

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