PUMPKIN CHEDDAR BISCUITS

• 2 cups flour
• 2.5 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 5 tbsp cold butter cut into cubes
• 1/2 cup canned pumpkin
• 1/2 cup grated cheddar cheese
• 1/3 cup buttermilk
• 3 tbsp honey
• extra milk for brushing the biscuits

1. Preheat oven to 400°. Line a baking sheet with parchment paper.
2. Combine dry ingredients in a bowl; using a pastry cutter, cut in the cubes of butter until mixture resembles a course meal. Set aside, or in the fridge.
3. Combine buttermilk and honey; whisk together. Add in the canned pumpkin.
4. Add the wet ingredients into the dry ingredients; do not over mix. Stir in the cheddar.
5. Roll dough until it’s in a rectangle shape, about 1/2 inch thickness. Fold into thirds, then roll into 9×5 rectangle, 1/2 thick. Fold into thirds again, and roll into a 9×5, 1/2 inch rectangle one last time (this helps with the flakiness).
6. Using a well floured biscuit cutter (I used a 2 inch wide GLASS), cut biscuits. Makes about 16 biscuits.
7. Place into the oven for 13-14 minutes, or until golden. Remove and let cool.

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