Directions
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 butt
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