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Pumpkin Biscuits with Orange Butter

DIRECTIONS

PARENT PREP
Preheat oven to 450°F. Combine the first five ingredients in a medium-size bowl; cut in the light butter with a pastry blender until the mixture resembles coarse meal.
CALL THE KIDS
While you are cutting in the butter with a pastry blender, your child can be combining the milk and pumpkin in a small bowl until smooth. Add the pumpkin mixture all at once to the flour mixture and stir only until the dry ingredients are moistened.
Knead the dough on a generously floured surface about five times. (Mom can knead most of the dough while the child kneads a small part of it.) Mom and child can roll or pat the dough to 3/4-inch thick. With Mom helping, the child can cut the dough with a 2-1/2-inch biscuit cutter, the rim of a child-size glass, or a thick pumpkin cookie cutter. Place the biscuits on a baking sheet as you cut the dough. Bake for 15 minutes or until golden.
Meanwhile, with a mixer, blend the light butter with the food coloring, orange juice and zest. Chill until needed. Serve each child who is old enough a biscuit with a plastic knife and 1/2 tbsp of the orange butter to spread on the biscuit.