These biscuits make a nice treat from the typical buttermilk biscuit. They have a beautiful color and an intriguing somewhat sweet taste that complements many menus. A nice variation is a small amount of fresh orange zest in the biscuits and some orange juice mixed with the egg/cream glaze. If you have one, use a large pumpkin shaped cookie cutter for really cute biscuits.
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
3 tablespoons brown sugar
1/2 cup cold butter cut into small pieces
2 cups canned pumpkin puree (not pumpkin pie filling)
1 tablespoon heavy cream
Preheat oven to 400 degrees and heavily grease 2 baking sheets. Place all of the dry ingredients in a large bowl and whisk until well blended. Cut in the butter until the mixture resembles a coarse meal. Stir in the pumpkin. Pat the dough 1/2 inch thick on a floured surface. Cut with a floured 2 inch cutter, or cut into 2 inch squares. Place on the prepared baking sheets. Gather up the scraps, pat out 1/2 inch thick, and cut again. Beat the egg in a small bowl and add the cream. Brush the biscuits evenly with the mixture. Bake for 15 minutes or until fluffy and golden brown.
Makes 12 biscuits, depending on the size of your biscuit cutter.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes