"This recipe was given to me by my grandmother who makes them for Sunday brunch or special crisp autumn days," Debra Burton writes. "They make an unusual change from bread."
HOT PUMPKIN BISCUITS
2 cups sifted flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butter, cut up
1/3 cup chopped pecans
1/2 cup half and half
2/3 cup canned or mashed cooked pumpkin
Sift together flour, sugar, baking powder, salt and cinnamon into bowl. Cut in butter until mixture looks like coarse crumbs. Stir in pecans. Combine half and half and canned pumpkin. Add to flour mixture. (Dough should be quite stiff.)
Turn dough onto lightly floured board and knead gently few times. Roll out dough to 1/2-inch thickness. Cut with 2-inch round cutter.
Place biscuits 1 inch apart on lightly greased baking sheet. Bake at 450 degrees until golden, about 20 minutes. Serve at once with butter, if desired. Makes about 20 biscuits.