Ingredients
2 1/4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup canned solid pack pumpkin
1/4 cup plus 2 tablespoons chilled whipping cream
1/3 cup (packed) golden brown sugar
4 tablespoons honey
1 teaspoon (packed) grated lemon peel
1/2 cup chopped walnuts, toasted
16 walnut halves
Instructions
Position rack in center of oven; preheat to 375°F. Butter 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 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 remaining 2 tablespoons cream and 2 tablespoons honey in small
bowl. Brush atop 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. (Can be prepared 6 hours
ahead. Let stand at room temperature. If desired, wrap biscuits in
foil and rewarm in 350°F. oven about 5 minutes.)
Makes about 16 biscuits.
