Pumpkin Biscuits

• 1 teaspoon salt
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup nonfat milk
• 3 tablespoons unsalted butter
• 1 teaspoon pumpkin pie spice
• 3 tablespoons brown sugar, firmly packed
• 1 cup solid pack pumpkin
• 1 teaspoon brandy extract

1. 1. Preheat oven to 450u0b0F Combine flour, sugar, baking powder, pumpkin pie spice and salt.
2. 2. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired.
3. 3. Add pumpkin, milk and brandy extract; stir just until blended.
4. 4. Place dough on heavily floured surface; knead 30 seconds, or just until dough is no longer sticky. (Do not overwork dough.) Roll out dough to 1/2-inch thickness on lightly floured surface. Cut into circles with 2-1/2-inch round biscuit or cookie cutter, rerolling dough scraps as necessary. Place, 1 inch apart, on ungreased baking sheet.
5. Bake 13 to 15 minutes, or until golden brown. Serve warm.

salt, flour, baking powder, nonfat milk, unsalted butter, pumpkin pie spice, brown sugar, solid pack pumpkin, brandy

Taken from www.food.com/recipe/pumpkin-biscuits-388960 (may not work)