Ingredients

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• 1/4 cup cold butter, cut into small pieces
• 3/4 cup buttermilk
• 1/2 cup canned pumpkin puree

Directions

1. Preheat oven to 450 degrees F. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg; cut in the cold butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Combine buttermilk and pumpkin in a bowl; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about a 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place on a greased or sprayed baking sheet. Bake 11 minutes or until golden. Serve with butter and honey.

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