We make these every fall over and over again. I love them hot out of the oven with apple butter, but you can eat them with ham for lunch or dinner. Either way they are a great way to enjoy a biscuit!
2 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chilled butter pieces cut into pieces
3/4 cup fat free butter milk
1/2 cup canned pumpkin
1. Preheat oven to 450
2. Lightly spoon flour into dry measuring cups and level with knife. Combine flour and next 6 ingredients (through nutmeg). Cut in chilled butter with a pastry blender or two knives until mixture resembles a coarse meal.
3. Combine buttermilk and pumpkin in a small bowl and add to flour mixture. Stir just until moist. Turn dough out onto a floured surface and knead 5 times.
4. I drop the biscuits by the spoon full onto a greased cookie sheet and bake for 11 minutes.
5. You can roll them out and cut with a biscuit cutter.
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