Pumpkin Biscuits

1 3/4 cups Flour

1/4 cup packed brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoons salt

1/4 teaspoon baking soda

1/2 cup stick butter (1 stick)

3/4 cup pumpkin puree

1/3 cup buttermilk

1 Tablespoon butter, melted 

Preheat oven to 425 degrees and spray baking sheet with nonstick spray.

In a large bowl, whisk together the flour, brown sugar, baking powder, salt and baking soda.  Cut in the stick of cold butter until the mixture resembles coarse crumbs.  

In a small bowl, mix together the pumpkin puree and the buttermilk.  Add to the crumb mixture and stir until just moistened.  

Turn the dough out onto a lightly floured surface and knead 8 to 10 times.  Pat or roll out to a 1" thickness.  Cut out rounds with a biscuit cutter or the top of a glass.  Place biscuits on a greased cookie sheet about 1" apart. 

Bake for 18-20 minutes or until golden brown.  Melt the remaining 1 tablespoon of butter and spread over the top of the biscuits.  Serve warm.