Pumpkin Biscuits,Calling all biscuit lovers!

Grab a large baking sheet and line it with parchment paper – we want these beauties to slide right off.

In a big bowl, we'll whisk together some flour, baking powder, baking soda, salt, sugar, and a sprinkle of cinnamon. Think of it like a flavor party! Now, for the fun part. We'll use a pastry cutter, a fork, or even our trusty fingertips to cut the butter into the flour mixture. We want pea-sized crumbles – no giant chunks! Next, let's add some shredded cheddar cheese for a delightful savory twist. Just a quick stir to incorporate it into the floury goodness. Time to get wet! We'll add some buttermilk and pumpkin puree and use a fork to mix it all up until everything's nice and combined. The dough should just come together – don't overmix !

Here comes the shaping magic! We'll dump the dough onto a lightly floured piece of parchment paper. Gently press it down and pat it with our hands to form a roughly 1/2-inch (1cm) thick rectangle. Let's Whip Up Those Pumpkin Wonders! Fire up the oven to 350°F (180°C) – it's biscuit-baking time! Grab a large baking sheet and line it with parchment paper – we want these beauties to slide right off. In a big bowl, we'll whisk together some flour, baking powder, baking soda, salt, sugar, and a sprinkle of cinnamon. Think of it like a flavor party! Now, for the fun part. We'll use a pastry cutter, a fork, or even our trusty fingertips to cut the butter into the flour mixture. We want pea-sized crumbles – no giant chunks! Next, let's add some shredded cheddar cheese for a delightful savory twist. Just a quick stir to incorporate it into the floury goodness. Time to get wet! We'll add some buttermilk and pumpkin puree and use a fork to mix it all up until everything's nice and combined. The dough should just come together – don't overmix! Here comes the shaping magic! We'll dump the dough onto a lightly floured piece of parchment paper. Gently press it down and pat it with our hands to form a roughly 1/2-inch (1cm) thick rectangle. Now, this might sound fancy, Use the long sides of the rectangle, we'll fold the dough into thirds with the help of the parchment paper on the sides. Press it down again, pat it back into that 1/2-inch thickness, and fold it into thirds again like a pro.

Place those beauties on the baking sheet, leaving about an inch of space between them. To add a touch of shine and deliciousness, we'll brush the tops with a beaten egg. Then, it's time to get fancy with some sesame seeds, flax seeds, and a sprinkle of salt flakes.