6tablespoonsunsalted buttercold and cut into cubes
1cupsharp cheddar cheeseshredded
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor, mix together the flour, baking powder, salt and baking soda until blended. Add the butter, and pulse until you have coarse crumbs. Add the pumpkin, cheddar cheese and chives, and pulse a few more times until it is mixed into the crumbs. Add the milk and mix until it just combined, making sure not to overwork the dough. The dough should be rather sticky.
On a floured working surface, dump out the dough and gently pat it until it is about 1/2 inch thick. Fold the dough over 5 times, then gently press the dough until it is 1 inch thick. There is no need to use a rolling pin, but try to make sure the dough is a uniform height. If you find that the biscuits are too wet, gradually sprinkle in additional flour as you fold the dough.
Flour a 2 inch cutter and cut the biscuits out and transfer to the baking sheet, placing them about 1/2 to 1 inch apart. Take any scraps of dough and gently form and cut the biscuits again.
Bake for about 10 minutes, or until the biscuits are golden and fluffy. Enjoy as soon as possible out of the oven.
Leftover biscuits can be reheated in a 350° F oven for 10-15 minutes.Making the biscuits in advance is easy. Make the dough and cut the biscuits. Place the cut biscuits in a freezer safe container on a sheet of parchment paper, until ready to bake. Then bake at 450° F for 15-20 minutes.Adapted from Southern Buttermilk Biscuits, GeniusKitchen.com.