1.In a large mixing bowl, combine flour, salt, and baking powder. Use a whisk to break up any clumps.
2.Toss cold butter in bowl and mix with fingers. Should look and feel like coarse crumbs.
3.In a measuring cup, add the 3/4 cup milk with the 1/2 tsp vanilla extract. Mix together. Gently and slowly add into flour mixture. Mix with wooden spoon until dough comes together.
4.Using a wood cutting board, add 1 tbsp flour and spread the flour with your hands across the board. Gently place the biscuit dough on the board.
5.Roll the biscuits to 1/4 inch thickness.
6.Fold the dough over in half. Place in a bowl and cover with a baking towel. Refrigerate for 30 minutes.
7.Take out of fridge and more flour to your wood board. Roll the biscuits to 1/4 inch thickness.
8.Use a 3″ circle cookie cutter and cut out 6 circles for the biscuits. Place the biscuits on a baking pan. Place in fridge for 1 hour.
9.While in the fridge, preheat oven to 350 degrees. Spray a loaf pan with baking spray and set aside.
10.Remove from biscuits from the refrigerator and peel the biscuit in half. Place half of the biscuit back on the pan.
11.In a small bowl, melt your remaining butter for about 15 seconds. Let cool for just a minute or so. In a small bowl, combine the sugar and pumpkin pie spice.
12.Dip the biscuit into the butter and then into the cinnamon sugar mixture.
13.Using the pumpkin pie puree, spread about 1/2 tablespoon onto the center of 10 of the biscuits.
14.Begin stacking biscuits with the two plain ones on the bottom and top. Place into the loaf pans.
15.Bake for 35-45 minutes or until a golden brown and centers are cooked.
16.Allow to slightly cool before removing. Look how beautiful! Enjoy!