Whole Wheat Pumpkin Drop Biscuits

Preheat oven to 425ºF. Line a baking sheet with parchment paper.

In a measuring cup, add milk and vinegar; mix until combined. Set aside.

In a large bowl, mix together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and nutmeg. Add butter, and with the back of a fork, break up the butter until the flour resembles coarse crumbs.

In a medium bowl, add milk mixture and pumpkin. Whisk together until combined. Pour pumpkin mixture into flour mixture and stir until just combined. Do not over-stir.

Drop about ⅓ cup of batter about 2″ apart onto prepared baking sheet. Bake in oven for 12–15 minutes, until lightly golden brown. Let cool for 5 minutes, serve warm.

Serve with honey butter or a drizzle of honey. Can be frozen for up to 3 months.