Pumpkin-Pecan Biscuits

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

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the butter with a pastry blender or two knives until it resembles coarse crumbs.
4. Mix in the pumpkin puree and buttermilk until just combined.
5. Gently fold in the pecans.
6. Drop the dough by heaping tablespoons onto the prepared baking sheet.
7. Bake for 12-14 minutes until golden brown.
8. 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.