6 tablespoons butter
1 cup sugar
1 tablespoon pumpkin pie spice
1 can (16 oz) Immaculate Baking Co.™ refrigerated organic flaky biscuits
8 pecan halves, broken in half lengthwise
Heat oven to 350°F. In small microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. In another small bowl, mix sugar and pumpkin pie spice; set aside.
Separate dough into 8 biscuits. Split biscuits in half to make 16 biscuit rounds. Make 5 (3/4-inch deep) cuts with scissors or small knife, evenly spaced around outside edge of each biscuit to look like lines on side of pumpkin (don’t cut all the way to center). Dip each biscuit round into melted butter, then into sugar mixture. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining biscuit rounds.
Bake 16 to 19 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack; cool 5 minutes. With small knife, cut small slit on top of biscuit, insert pecan. Repeat with remaining biscuits and pecans. Serve warm.
Pumpkin pie spice is a staple spice in many fall recipes and easy to make on your own: Mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves. Store mixture in a clean small jar.
No pecans? Try using thin pretzel sticks broken in half for stems.
|Calories from Fat||70|
|% Daily Value|