1. Stir together flour, sugar, baking powder and salt. Using pastry blender cut in shortening until mixture resemles coarse crumbs. Set aside.
2. Combine pumpkin, milk and KELLOGG'S ALL-BRAN cereal. Let stand about 2 minutes or until cereal softens. Add flour mixture, stirring only until combined. Turn out on lightly floured board and knead gently 5 times. Roll or pat to 1/2 inch thickness. Cut with 1 3/4 inch biscuit cutter. Place on ungreased baking sheet.
3. Bake at 450° F about 12 minutes or until golden brown. Serve hot.
ld: 24 biscuits