Pumpkin Cheddar Biscuits
Ingredients
- 2 cups (241g) unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup (8 tablespoons, 113g) cold unsalted butter
- 3/4 cup (85g) grated sharp cheddar cheese (I used Cabot Vermont Cheddar)
- 1 cup (227g) pumpkin purée
- 1-2 tablespoons (14g to 28g) milk (I only needed 1 tablespoon)
- Garnish: A few more shreds of cheddar cheese
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