These were devoured in mere minutes in my house! I halved the recipe and used cinnamon, allspice, ginger, clove and fresh grated nutmeg in place of the pie spice. I also didn't have brandy extract so I used 1 tsp spiced rum and buttermilk in place of regular milk. My biscuits were a tad wet for rolling because I got a bit heavy-handed with the buttermilk. Oops! So I made drop biscuits and they baked up tender and yummy, if slightly denser than a normal biscuit. I will definitely be making these any time I have excess pumpkin...
I am not going to rate this recipe as I was not pleased with the outcome. I mixed it up as directed and the dough was too sticky and soft to knead even though I added more flour. I think the two cups of liquid is too much for the amount of dry ingredients. I used salted butter and reduced the salt to 3/4 teaspoon. When I added half the liquid amount (milk, pumpkin, brandy) the mixture looked fine, when I added the second half the mixture was like a drop biscuit batter so that's what I did. They smelled wonderful while baking! Unfortunately, the biscuits were not flaky, but very heavy and doughy. Sorry Chef amfox, this recipe did not work for me, prepared forPAC spring 2010.
I was really craving something new with pumpkin & these did the trick! I also liked that it's not like a desert, like so many pumpkin recipes are.
Fantastic! Especially for the fall!