Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold butter, cubed
- ½ cup canned pumpkin puree
- ¼ cup buttermilk
- ¼ cup chopped pecans
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the butter with a pastry blender or two knives until it resembles coarse crumbs.
- Mix in the pumpkin puree and buttermilk until just combined.
- Gently fold in the pecans.
- Drop the dough by heaping tablespoons onto the prepared baking sheet.
- Bake for 12-14 minutes until golden brown.
- Serve warm.
Interesting Facts
- Pumpkin puree makes these biscuits incredibly soft and moist.
- Pecans add a delightful crunch to the biscuits.
- These biscuits are a great way to use up leftover canned pumpkin.
