• 1 cup all-purpose flour
• 1 1/2 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 cup chilled butter, cut into small pieces
• 1/4 cup buttermilk
• 1/2 cup canned pumpkin
• 1 egg white, beat well.
• 1 tsp pumpkin pie spice

Preheat over to 450 degrees.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg white and pumpkin; add to flour mixture, stirring until moist.

Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2 inch thickness. Cut into 12 biscuits with a 1 1/2 inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray.

Bake at 450 degrees for 8 minutes or until golden brown. Serve warm. Tastes great with a small dab of honey butter* or pure maple syrup.

Recipe Yields: 12 Servings

Store in an air tight container for up to 3 days. These biscuits taste best if you reheat them before serving.

Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.