1 : Package(8.25)spice cake mix
1 : /2 c Libby's Pumpkin pie mix
4 : Med. eggs
1 : Envelope (.25oz)
Whipped : Whipped topping mix
1/2 : c Shortening
1 : c Brown sugar
1/2 : c Granulated sugar
2 : Egg yolks
3/4 : c Mashed pumpkin
2 : c Flour
1/4 : ts Soda
3 : ts Baking powder
1 : ts Salt
1 : ts Cinnamon
2/3 : c Chopped nut meats
1/3 : c Sour milk
Box : Box yellow cake mix
3 : Eggs
1/3 : c Oil
1 : c Solid canned pumpkin
1 : tb Pumpkin pie spice
1 : c Nuts
2 : c Sugar
16 : oz Can pumpkin
1 : c Vegetable oil
4 : Eggs, beaten
2 : c All purpose flour
1 : ts Salt
1 : ts Soda
2 : ts Baking powder
2 : ts Cinnamon
1/2 : c Flaked coconut
1/2 : c Chopped pecans
7: In a small bowl, whisk together the pumpkin and buttermilk
0: Sugar "A batch of these intriguingly flavored biscuits is a nice addition to any meal
1: This particular biscuit has a tendency to overbrown on the bottom, so use a light-colored metal baking sheet instead of a nonstick sheet
2: Serve the biscuits hot with butter
3: " Preheat oven to 450 F
4: Sift together the flour, sugar, baking powder and soda, salt, and spices into a large bowl
5: Cut in the butter (or use food processor) until the mixture resembles coarse crumbs
6: Add the nuts
8: Add it to the flour mixture and stir to combine
9: The dough will be quite stiff and not all the flour will be incorporated
10: Turn the dough out onto a lightly floured cloth and knead gently a few times to work in the rest of the flour
11: Roll out the dough to a 1/2 inch thickness and cut with a 2 inch round cutter
12: Transfer the biscuits to a lightly oiled shiny baking sheet, and sprinkle tops with sugar
13: Bake for 10 minutes--do not let them get too brown
14: Serve immediately with butter
15: If you must have jelly with the, choose a delicate apple jelly so the subtle pumpkin flavor is not masked
16: From: Cooking From Quilt Country Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini