Recipe: How about Spiced Pumpkin-Walnut Biscuits with Honey-Cream Glaze for Dylan/Canada

Hi Dylan :-) I'm thinking that you could substitute maple syrup for the honey in the glaze to tie the flavor of the turkey and the biscuits together. I think that pumpkin biscuits would go well with the turkey since there are recipes for pumpkin pie with maple syrup in the filling.

SPICED PUMPKIN-WALNUT BISCUITS WITH HONEY-CREAM GLAZE

Pumpkins are grown throughout the middle states, and Missouri is the world's largest supplier of black walnuts. The pumpkin gives the finished biscuits a golden color and moist texture, and its taste is complemented by aromatic spices. To go alongside, mix butter with honey and then lace it with ground cardamom.

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

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.

Bon App tit
November 1995