Recipe

It is fall and time for all pumpkin all the time around here. I made these to go with a great chili this week. The recipe comes from that same Holiday Baking Magazine.

Pumpkin Angel Biscuits

2 1/4 t. active dry yeast room temp.
1/2 cup warm water
5 cups all purpose flour
1/4 cup sugar
1 T. Pumpkin Pie Spice
1 t. baking powder
1 t. baking soda
1 t salt
1 stick cold unsalted butter cubed
1 cup pumpkin puree
1 cup buttermilk

Dissolve yeast in warm water, set aside in a warm spot. Whisk together dry ingredients, cut in the cold butter until size of peas. Stir pumpkin and buttermilk together add to flour mixture along with the yeast. Stir until just moistened. Cover bowl with plastic and refrigerate 1 hour or overnight. Roll to 1/2 inch and cut out - brush tops with melted butter. Bake either on a silpat or in greased 9-inch cake pans at 450 for 12-13 minutes.