Pumpkin-Parmesan Biscuits

1. 1

   Preheat the oven to 400 degrees F; line a baking sheet with parchment paper.

2. 2

   Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl.

3. 3

   Whisk in 1 tablespoon parmesan.

4. 4

   Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs.

5. 5

   Mix the pumpkin and cream in a small bowl and pour over the flour mixture.

6. 6

   Mix with your hands or a fork to make a soft dough.

7. 7

   Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin.

8. 8

   Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet.

9. 9

   Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan.

10. 10

    Bake until golden, 15 to 20 minutes.

11. 11

    Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see below).

12. 12

    MAKE IT AHEAD Let the biscuits cool completely, then freeze in a resealable plastic bag for up to 1 month.

13. 13

    To reheat, arrange on a baking sheet, cover with foil and bake at 350 degrees F until warmed through, about 10 minutes.

14. 14

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

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