Pumpkin Biscuits
I intended to make these using a low-fat recipe I once had, but I couldn’t find the recipe.  It was a happy accident, since I never was fully satisfied with the outcome when I followed the specifications, so I made my own version.  These were delicious and not at all sweet — the hint of spice just makes them taste more like pumpkin.
4 cups all-purpose or white whole wheat flour, plus more for dusting
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
Pinch allspice
12 tablespoons cold unsalted butter, diced
1 cup milk
1 cup pumpkin puree
2 tablespoons honey
Preheat the oven to 400 degrees.  Sift the flour, salt, baking powder, baking soda, and spices into a large bowl.  Using two knives or a pastry blender, cut the butter into the dry ingredients until you achieve coarse crumbs (like large breadcrumbs).  Whisk together the milk, pumpkin, and honey.  Make a well in the center of the dry ingredients and pour the wet ingredients into the well.  Using your hands, bring the ingredients together quickly until you have a soft dough (don’t overwork it — you don’t want to melt the butter with your hands).  Turn out onto a lightly floured surface and roll out to slightly less than an inch thick.  Cut with a biscuit cutter (I don’t have one, so I used one of the kids’ small cups) and place on an ungreased baking sheet.  I got about 18 biscuits.  Bake for 20-25 minutes, until golden brown and puffed.