Thyme and Pumpkin Biscuit Bites with Cranberry Chicken Salad

For the biscuits:
Preheat oven to 400ºF. In a large bowl whisk together the flour, salt, baking powder and thyme. With a pastry cutter or 2 forks cut in the butter until it is crumbly in pea sized pieces. Set aside.

In a small bowl mix together the pumpkin and milk. Add the pumpkin mixture slowly into the flour until it forms a nice dough. Using a small amount of flour on your work surface to keep the dough from sticking, press out the dough into a disk 1/2 inch thick. Use a small round cutter to cut out biscuits. Gather the dough scraps and flatten them into a disk and cut out any additional biscuits that you can. Place them onto a lightly greased baking sheet. Bake in the preheated oven for 8-10 minutes until the bottoms are slightly browned. Let cool then cut in half and add the chicken salad.

For the Cranberry Chicken Salad:
Add all of the salad ingredients to a large bowl and gently mix together. Sometimes I find that I need to add a little more mayo, but I always start out with a smaller amount because I don’t like it too goopy. Add 1 tablespoon of salad per mini biscuit.