Preheat oven to 450. Line baking sheet with parchment paper or Silpat
Stir together the flour, baking powder, soda, salt, and spice in a bowl.
Cut the butter into small chunks and add to the flour mixture. Using a pastry cutter or food processor, cut the butter into the flour until it makes reaches a crumblike texture.
Stir together the pumpkin and the milk until smooth.
Add the pumpkin and milk to the flour mixture and stir with a fork until mixed together.
Turn the dough out onto a lightly floured board. Handling the dough lightly, pat the dough flat with your hands and sprinkle the surface lightly with flour. Fold the dough over on itself and turn a quarter turn. Repeat four or five times until the dough is no longer sticky.
Roll the dough out to a 1” thickness and cut into 2” biscuits with a lightly floured cutter. If you don’t have a biscuit cutter you can use a sharp knife and cut square biscuits. Cut as many biscuits as possible from the first roll. Gather together any scraps and roll out once more to cut more biscuits.
Bake for 12-14 minutes until brown on top.
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com