Spiced Pumpkin Walnut Biscuits With Honey Cream Glaze Recipes

Steps:

• Position rack in center of oven; preheat to 375°F
• Lightly grease or butter a heavy large baking sheet.
• Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal.
• Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and lemon peel in another medium bowl to blend.
• Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
• Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds.
• Place biscuits on prepared baking sheet, spacing evenly.
• Whisk 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush on tops of biscuits biscuits. Garnish each with 1 walnut half.
• Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes.
• Serve warm or at room temperature, with butter.

Steps:

• Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. , Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.

Steps:

• Line cookie sheet with cooking parchment paper.
• In 10-inch skillet, stir together all ingredients except walnuts. Cook over medium heat, stirring until honey is dissolved. Add walnuts. Increase heat; cook about 3 minutes, stirring constantly, until liquid boils. Walnuts should be completely coated.
• Turn walnuts out onto paper-lined cookie sheet. With fork, break up mixture into individual nuts. Cool completely before serving, about 30 minutes. Store in airtight container.