Pumpkin Biscuits

"You can use commercially canned or homegrown pumpkin for this recipe. If doing the latter, bake the pumpkin rather than boil it in order to get a drier, denser product. After scraping the baked flesh from the rinds, use an electric mixer to beat until smooth. Remove any tough, fibrous pieces that didn’t cook down." - Hobbyfarmers.com

• Ready In: 42 mins
• Yields: 12 biscuits

Ingredients

• 2  cups all-purpose flour, more if needed
• 1⁄4 cup brown sugar
• 1  teaspoon salt
• 3  tablespoons baking powder
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon allspice
• 1⁄8 teaspoon ginger
• 1⁄3 cup butter, cold
• 3⁄4 cup pumpkin
• 3⁄4 cup milk

Directions

1. Stir together dry ingredients.
2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
3. Add pumpkin and milk, stirring just until ingredients are moistened and a soft dough forms. If the dough seems very soft, add more flour, a few tablespoons at a time, just until the dough is easy to handle.
4. On a lightly floured surface, roll out dough to a half-inch thick.
5. Using a 2-inch biscuit or cookie cutter in a simple shape of your choice (such as a pumpkin or leaf), dip the cutter into flour, shake off excess and press into biscuit dough.
6. Place biscuits on a lightly greased cookie sheet one-inch apart and bake at 450 degrees F for 8 to 12 minutes or until golden brown.
7. Serve hot with butter and honey or apple butter.