Pumpkin Biscuits

2 cups flour
3 tbsp. sugar
2 tsp. baking pwd.
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup fat- free buttermilk
1/2 cup canned pumpkin

Preheat oven to 450 degrees. Combine flour, nutmeg; cut in butter with pastry blender. Combine buttermilk and pumpkin to flour mixture stirring just until moist. Put dough on lightly floured surface, knead lightly 5 times. Roll dough to about 1/2 inch thickness. Cuts into about 12 2 1/2 inch biscuits. Bake for 11 minutes.



Orange Honeybutter
1/2 cup butter softened
1/2 cup honey
1/2 tsp. orange zest

beat with mixer.