In a small pot on stove top, over medium-low heat, warm milk until it just starts to bubble. Once the milk bubbles, stir in sugar and continue stirring until sugar is dissolved. Remove from heat and set aside.

Pour 3/4 cup of warm water over yeast. Stir and let sit for 10 minutes.

In a stand mixer using dough attachment, mix together milk, yeast mixture, butter, pumpkin puree, 2 1/2 cups all purpose flour, 1/2 cup almond flour, pumpkin pie spice, and salt. Once well combined, add the remaining 2 1/2 cups of all purpose flour and 1/2 cup of almond flour and mix until a soft dough forms.

Spray a large bowl with cooking spray. Place dough in bowl and kneed 8-10 times. Turn dough over in bowl and cover bowl with a dish towel. Let rise for at least one hour.

After dough has risen, punch down and transfer to a floured surface. Roll dough until it is about 1/2" in thickness.

Sprinkle a large baking sheet with corn meal.

Use a 3" round biscuit cutter to cut out circles. Transfer circles to prepared baking sheet.

Heat a large pot or skillet over medium heat. Add biscuits. Cook for 8-10 minutes, flip and cook for an additional 8-10 minutes on the other side.