Pumpkin Cheddar Biscuits

Directions

1. Preheat your oven to 425°F with a rack in the top third. Lightly grease a baking sheet or line it with parchment paper or a silicone baking mat.
2. Measure out 2 cups (241g) of all-purpose flour by spooning it into a cup and leveling off the excess, then whisk it together with 1 tablespoon of baking powder, 1/4 teaspoon of salt, and 1 teaspoon of pumpkin pie spice in a large bowl.
3. Cut in 1/2 cup (113g) of cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs with butter pieces about the size of dimes or peas. Avoid overworking; you want visible butter flecks for flaky biscuits.
4. Stir in 3/4 cup (85g) of grated sharp cheddar cheese, then add 1 cup (227g) of pumpkin purée. Mix until the dough just comes together, adding 1 to 2 tablespoons of milk if needed (I used only 1 tablespoon).
5. Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch-thick disc (or square if you prefer).
6. Cut out biscuits using a 3-inch round cutter and place them on the prepared baking sheet. If you don't have a cutter, cut the square into 9 pieces instead. This recipe makes 8 to 10 biscuits.
7. If desired, brush the tops with milk or melted butter (I skipped this step and they turned out fine). Bake for 18 to 20 minutes until golden brown. Remove from the oven, transfer to a rack, and immediately sprinkle extra cheddar on top to melt.
8. Serve warm, plain or with butter.