Parmesan Pumpkin Biscuits

2 c. flour, plus more for dusting
1 T. baking powder
1 t. sugar
1 t. kosher salt
¼ t. freshly grated nutmeg
3 T. finely grated parmesan cheese
1 stick very cold butter, diced, plus melted butter for brushing
½ c. canned pure pumpkin
¼ c. heavy cream

1. Preheat oven 400. Line a baking sheet with parchment paper.
2. Whisk flour, baking powder, sugar, salt and nutmeg in a large bowl.
3. Whisk in 1 T. parmesan.
4. Add diced butter and work with your fingertips until mixture looks like coarse crumbs.
5. Mix pumpkin and cream in smaller bowl and pour over flour mixture. Mix with a fork or your fingers to make a soft dough.
6. Turn dough onto a lightly floured surface and roll out to ¾” thick rectangle with a floured rolling pin.
7. Cut out biscuits with a 2” round cutter and arrange 2” apart on baking sheet.
8. Brush tops with melted butter and sprinkle with remaining parmesan cheese on tops.
9. Bake until golden brown, about 15-20 minutes.
10. Transfer baking sheet to a rack and let them cool slightly. You can cool completely and freeze.
*****To reheat the frozen biscuits, place on baking sheet and cover with foil and heat at 350 until warmed through.