I love making biscuits. Square, round, plain, blueberry and now pumpkin. I am a city girl with southern roots. My mother Christine White made the best biscuits in the world and they were always a major part of our meals.
2In a large mixing bowl, combine all dry ingredients first - biscuit mix, nutmeg, pumpkin spice, and salt, then blend well.
3Add wet ingredients - pumpkin puree, egg, club soda, agave nectar, and olive oil. Blend dough well, then flour your board and scrape dough on board and flour your hands. Knead dough by hand until smooth, but do not handle dough to much. You do not want tough biscuits.
4Pat dough flat about 3/4" thick and use a 3" biscuit cutter to cut out biscuits. Place biscuits on baking sheet about 1/2" a part and bake for about 12 - 15 minutes or until golden brown. Then remove from oven and serve with "real maple syrup" butter or jelly.