Yield: 12 Biscuits
|2 cups||Unbleached all purpose|
|1 tablespoon||Baking powder|
|1 teaspoon||Baking soda|
|¼ teaspoon||Ground cinnamon|
|¼ teaspoon||Grated nutmeg|
|¼ teaspoon||Ground allspice|
|½ cup||(1 stick) butter, cold|
|⅓ cup||Finely chopped black|
|⅔ cup||Canned or mashed cooked|
|½ cup||Buttermilk, or a bit more if|
Preheat oven to 450 F. Sift together the flour, sugar, baking powder and soda, salt, and spices into a large bowl. Cut in the butter (or use food processor) until the mixture resembles coarse crumbs. Add the nuts. In a small bowl, whisk together the pumpkin and buttermilk. Add it to the flour mixture and stir to combine. The dough will be quite stiff and not all the flour will be incorporated.
Turn the dough out onto a lightly floured cloth and knead gently a few times to work in the rest of the flour. Roll out the dough to a ½ inch thickness and cut with a 2 inch round cutter. Transfer the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with sugar. Bake for 10 minutes--do not let them get too brown.
Serve immediately with butter. If you must have jelly with the, choose a delicate apple jelly so the subtle pumpkin flavor is not masked.
From: Cooking From Quilt Country Shared by: Pat Stockett