Cream shortening adding sugar gradually until light and fluffy. Add pumpkin and mix well.
Sift flour, baking powder, salt and spices together.
Stir in dry ingredients and mix until blended. Add chocolate chips. Drop by teaspoonfuls on greased cookie sheets. Bake in 350 degree oven for approximately 15 minutes.
Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 teaspoons cinnamon. Gently place sugar-coated pieces into a well buttered Bundt pan being careful not to press them together.
Put ½ cup of the left-over sugar/cinnamon mix and ½ cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan.
Bring this mixture just to a boil and remove from heat. Drizzle the Sauce over the roll pieces.
Combine butter, sugar and eggs, mixing well. Beat in vanilla. combine dry ingredients and chopped nuts. Add to egg mixture. Batter will be very stiff and sticky. Cover dough with plastic wrap and refrigerate for 1 hour or more.
Divide the dough in 2 loaves about 12 inches long and flatten slightly. Place loaves on 10 x 14 inch sheet, leaving at least 3 inches between. Bake in preheated 400 degree oven for 20 minutes. Remove from the oven. Cool slightly; lower oven to 375 degrees. continue to bake at 375 degrees for 15 minutes, or until firm. While still warm, slice loaves in diagonal slices, about ⅓ inch thick.
Variations: Add 1 cup cocoa and 1½ c. chocolate chips to flour-nut mixture. Dip one end of the biscotti in melted chocolate
In a large bowl, whisk together flour, baking powder, salt, and baking soda.
Add grated cheese and sour cream to flour mixture and mix well.
Turn dough out onto a lightly floured board and knead gently for 1-2 minutes. Roll out to a ¾ inch thickness. Cut out with a biscuit cutter dipped in flour.
Bake for 10 minutes on a greased cookie sheet until golden brown.