Pumpkin Biscuits

Directions

1. Heat the oven to 400°F. In a large bowl, whisk together the flour, baking powder, salt, ginger, and cayenne. Chop the cold butter into small cubes and work it into the flour mixture using a pastry blender, two forks, or your fingers until it resembles coarse crumbs. In a small bowl, mix the pumpkin purée and honey. Pour the pumpkin mixture into the flour blend and stir lightly until just combined. Stir in the buttermilk only until the dough begins to hold together.
2. Grease a baking sheet lightly with vegetable oil and set aside. Turn the dough out onto a floured surface and gently knead it about ten times. Roll it to a thickness of 3/4 inch, then use a 3½-inch round biscuit cutter to cut out biscuits. Gather the scraps, gently press them back together, and continue cutting until all dough is used. Place the biscuits about 1 inch apart on the prepared sheet. Bake until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool.