2 c. all-purpose flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. each ground cinnamon and nutmeg
1/2 c. butter, cut into pieces
1/3 c. chopped pecans, toasted
2/3 c. mashed, cooked fresh pumpkin, or canned solid-pack pumpkin
1/3 c. half and half

1. Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg.

2. Cut butter into flour mixture until it resembles small peas. Stir in pecans.

3. In a glass measuring cup, combine pumpkin and half and half. Stir into flour mixture. Dough should be stiff.

4. Turn dough onto lightly floured surface. Knead several times. If dough is too wet to handle, add more flour. Pat dough out to 1/2 inch thickness. Cut out with 2-inch cutter.

5. Place biscuits on lightly greased baking sheets, about 1 inch apart.

6. Bake at 400 degrees for 12 to 15 minutes or until golden brown. Serve hot with butter and honey. Makes 12 to 16.