In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda,
salt and nutmeg; cut in the cold butter with a pastry blender or 2 knives until
mixture resembles coarse crumbs.
Combine buttermilk and pumpkin in a bowl; add to flour mixture, stirring
just until moist.
Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll
dough to about a 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch
biscuit cutter. Place on a greased or sprayed baking sheet.
Bake for 11 minutes or until golden.
Serve with butter and honey.
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