Pumpkin Biscuits

Directions

1. 1
   Preheat oven to 400°.
2. 2
   Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and pumpkin pie spice in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. 3
   Combine buttermilk and honey, stirring with a whisk; whisk in pumpkin. Add pumpkin mixture to flour mixture, stirring just until moist.
4. 4
   Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 18 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
5. 5
   Bake at 400° for 12 to 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
6. 6
   Young Chefs can:
7. 7
   Help cut dough with biscuit cutter
8. 8
   Place biscuits on baking sheet
9. 9
   Older Chefs can:
10. 10
    Help cut butter into small pieces with dinner knife
11. 11
    Knead dough and measure dimensions with a ruler