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Pumpkin Biscuits

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Pumpkin Biscuits


2 1/2 cups all-purpose flour
3 tbsp. packed light brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/2 cup unsalted butter, chilled and sliced thin
1 15-oz. can unsweetened solid-packed pumpkin


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Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon, and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.

Stir in the pumpkin and mix to form a soft dough. On a lightly floured surface, pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2-inch cutter. Place biscuits on the prepared cookie sheet. Bake the biscuits for 15 to 20 minutes (because they're already brown, you may need to break one open to see if they're done). Serve hot or at room temperature.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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