Pumpkin Walnut Biscuits

• 1 34 cups flour
• 3 tablespoons sugar, plus a little extra for topping
• 1 tablespoon baking powder
• 34 teaspoon salt
• 34 teaspoon cinnamon
• 34 teaspoon ground ginger
• 5 tablespoons cold butter, cut into 1/4-inch pieces
• 12 cup finely chopped walnuts
• 12 cup light cream, plus a little extra for glaze
• 13 cup solidly packed cooked pumpkin or 13 cup canned pumpkin
• 1 12 tablespoons honey

1. Heat the oven to 375F.
2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger.
3. Use your fingertips or a pastry blender to work in the butter.
4. Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
5. In a smaller bowl, whisk together the cream, pumpkin, and honey.
6. Make a well in the dry ingredients and pour the liquid into it.
7. Stir briskly until the dough pulls together, then let it sit for 3 minutes.
8. Flour your hands and your work surface.
9. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
10. Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them.
11. Repeat this process until you've used all the dough.
12. Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
13. Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes.
14. Transfer them to a wire rack to cool for 5 minutes before serving.

flour, sugar, baking powder, salt, cinnamon, ground ginger, cold butter, walnuts, light cream, pumpkin, honey

Taken from www.food.com/recipe/pumpkin-walnut-biscuits-259343 (may not work)