Ingredients
1-3/4 cups all-purpose flour1/4 cup packed brown sugar2-1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/2 cup plus 1-1/2 teaspoons cold butter, divided3/4 cup canned pumpkin1/3 cup buttermilk
Preparation
In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.
Bake at 425° for 18-22 minutes or until golden brown. Melt remaining butter; brush over biscuits. Serve warm.
