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Preheat oven to 425 degrees and line a large baking sheet with parchment paper (depending upon the size of your baking sheet, you might need to use two).
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In a large bowl, mix all-purpose flour, baking soda, baking powder, and all seasonings together (salt, garlic powder, black pepper, cloves, ginger and sage).
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Cut in the butter with a pastry cutter or a fork, working the mixture until it resembles coarse crumbles.
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Make a well in the center of the mixture, and pour in the buttermilk, pumpkin puree and Parmesan cheese. Mix until all ingredients are just combined and it has formed a dough.
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Turn the dough out onto a lightly floured surface.
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If the dough is sticky, sprinkle a little bit of flour on the top (and flour your hands). Pat the dough into a circle, about 1/2” thick (if you want thick biscuits, you can make the dough about 3/4” thick).
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Using a biscuit cutter, cut out biscuits and place them on your baking sheet.
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Form the excess dough back into a circle and repeat the process until you are out of dough.
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Brush the tops of your biscuits with melted butter.
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Bake for 15-17 minutes or until the biscuits are golden brown on top.
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Allow to cool for at least 5-10 minutes.
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While the biscuits are cooling, make the McCormick Brown Gravy according to the directions on the back of the package.
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When ready to serve, spoon gravy over the top of each biscuit.
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Enjoy!