Pumpkin Biscuits with Candied Ginger

Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.

Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Chill for 10 minutes in the refrigerator.

Combine buttermilk, pumpkin, and honey in a medium bowl. Whisk until well blended and then add to the chilled flour mixture. Stir just until moist.

Turn dough out onto a lightly floured surface and knead lightly just a few times. Roll dough into a 1/2″ thick 9″ x 5″ rectangle and dust the top of the dough with flour. Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope. Roll the dough again into a 1/2″ thick 9″ x 5″ rectangle and dust the top with flour. Fold dough crosswise into thirds again and gently roll or pat to a 3/4″ thickness. This process helps to make your biscuits tall, with a layered textured. Using a 2-1/2″ biscuit cutter, cut dough into 10 rounds. Place dough rounds 1″ apart on your prepared baking sheet. Lightly press some candied ginger into the top of each round. Bake for 14 minutes, or until golden brown. Remove from pan and cool on wire rack for a couple minutes. Serve warm. (They’re really good with Cinnamon Honey Butter!)