This recipe is an adaption of the one at The Sisters Cafe. I added whole wheat flour to give it a wholesomeness.
1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup cold butter
1/4 cup canned pumpkin
1/3 cup buttermilk
In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture until just moistened. Turn onto lightly floured surface and knead 8-10 times to combine. Pat or roll out to 1 inch thickness; cut with 2 1/2 inch biscuit cutter. Place 1 inch apart on greased baking sheet. Bake in 425 degree preheated oven for 18-22 minutes or until golden brown. Brush with melted butter if desired. Serve warm.
