2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup ( 1/2 stick) chilled butter or shortening
1/2 cup canned pumpkin puree (not pumpkin pie mix)
1/2 cup buttermilk
Preheat the oven to 450 degrees. In a food processor, pulse the flour, baking powder, baking soda and salt. Add the butter or shortening and pulse until it is the texture of coarse meal. Add the pumpkin and buttermilk to the flour mixture. Process until the dough is soft and easy to handle. Turn onto a lightly floured work surface. Knead the dough gently until smooth. Roll out to 1/2 -inch thickness and cut with a biscuit cutter. Place the biscuits on a lightly greased baking sheet. Bake 10 to 12 minutes, or until lightly browned.
Yield: 12 biscuits.
Per serving: 120 calories; 4 g fat (3 g saturated fat; 30 percent calories from fat); 17 g carbohydrates; 11 mg cholesterol; 365 mg sodium; 3 g protein; 1 g fiber.