Pumpkin Biscuits

• 2 cups Flour
• 1 Tablespoon Baking Powder
• 1 Tablespoon Sugar
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Baking Soda
• 1 cup Canned Pumpkin Puree
• 3/4 cups Milk
• 1/2 cups Frozen Butter
• 1/4 cups Melted Butter, For Brushing

1. Preheat oven to 400u0b0F.
2. Sift dry ingredients (flour through baking soda) together into a large mixing bowl.
3. In a medium sized bowl mix pumpkin and milk together with a whisk until smooth.
4. Using the largest holes on a box grater, grate frozen butter and add it into the dry ingredients. Mix fairly well with a spatula then add the wet ingredients and only mix until most of the flour is gone (batter will be lumpy).
5. Turn dough out onto a floured cutting board or counter top and knead with your hands a couple of time but don't over-mix! Batter will still be a bit rough.
6. Form dough into a disk then roll it out with a rolling pin to 3/4 inch thick. Use a 3 inch biscuit cutter or a glass to cut out biscuits. Re-roll the scraps of dough and cut out remaining biscuits.
7. Place biscuits on a parchment lined baking sheet and bake for 12 minutes. Take the pan out of the oven and brush the tops of the biscuits with melted butter. Put pan back in oven for 3 minutes to finish baking. Remove from oven and serve warm! Super wonderful with apple butter!

flour, baking powder, sugar, kosher salt, ubc, milk, frozen butter, ubc

Taken from tastykitchen.com/recipes/breads/pumpkin-biscuits-4/ (may not work)