Pumpkin Biscuit Topping

• See Chick Pot Pie Recipe

1. Pumpkin Biscuit Topping)
2. Preheat the oven to 375u0b0.
3. In a small bowl, mix 1/3 cup skim milk and the juice of 1/2 of a lemon (this will be the substitute for light buttermilkbut if you have buttermilk, feel free to use it). Stir and set aside to get clumpy.
4. Now, in a medium bowl, mix the dry ingredients (flours, baking powder, spices and salt). Also, in another bowl mix the wet ingredients (pumpkin, skim milk & lemon mixture, and honey).
5. Cut in the butter pieces into the dry ingredients. Then, pour the wet ingredients onto the dry ingredients and mix just until moist.
6. Turn the dough onto a floured surface and flouring the top of the dough, roll out the dough into about 1/2 inch thick rectangle.
7. Fold each side of the dough in, like you are folding it into thirds.
8. Sprinkle with flour and repeat steps 4 & 5.
9. Roll the dough to 1/2 inch thickness and use a 2 5/8 inch biscuit cutter (or whatever you'd likeor even a the opening of a cup).
10. Line the top of the pot pie filling with the biscuits and brush with a bit of milk.
11. Put the pot pie in the oven for 20-40 minutes or until the biscuits are light brown.

pie

Taken from www.epicurious.com/recipes/member/views/pumpkin-biscuit-topping-50144360 (may not work)