Pumpkin Drop Biscuits

Pumpkin Drop Biscuits(Adapted from CL)

2 cups all-purpose flour (264g)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup buttermilk
1/2 cup canned pumpkin

Preheat oven to 450º.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Drop dough into 10 - 12 mounds onto a baking sheet coated with cooking spray. Bake for 11 minutes or until golden.