Pecan-Pumpkin Drops

12
Servings
15m
Prep Time
14m
Cook Time
29m
Ready In


"A drop biscuit with a different twist! These are excellent with chicken or turkey soup. Honey butter is great on them."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (57.6 g)
  • Calories 146.2
  • Total Fat - 6.5 g
  • Saturated Fat - 2 g
  • Cholesterol - 6.8 mg
  • Sodium - 243.5 mg
  • Total Carbohydrate - 20.3 g
  • Dietary Fiber - 2.9 g
  • Sugars - 3.5 g
  • Protein - 3.9 g
  • Calcium - 88.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 425°.

Step 2

Weigh or lightly spoon flours into dry measuring cups; level with a knife.

Step 3

Combine the flours, sugar, baking powder, baking soda, salt, and nutmeg in a bowl, stirring with a whisk; cut in butter with a pastry blender or two knives until the mixture resembles coarse meal.

Step 4

Combine the pumpkin and buttermilk in a bowl, stirring with a whisk. Add the pumpkin mixture and chopped pecans to the flour mixture, stirring just until combined.

Step 5

Drop batter in mounds of about 1/3 cupfuls onto a baking sheet coated with cooking spray. Bake at 425° for 14 minutes or until golden. Remove from the baking sheet; cool 5 minutes on a wire rack and serve warm.

Tips & Variations


No special items needed.

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