These biscuits are just enough sweet and buttery. We use them on top of chicken pot pie, to sop up chunky and creamy soups on chilly nights, and with a smear of butter and homemade raspberry jam for breakfast; that is, if there are any left the next day! They are a beautiful side to any autumn meal, and make leftovers fantastic when stuffed with leftover turkey or ham from your holiday dinner and a bit of cranberry jelly. Are you getting hungry yet?
pumpkin biscuits
adapted from martha stewart
1 3/4 cups all-purpose flour, plus more for kneading and shaping
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, frozen, plus more to spread
3/4 cup pumpkin puree, chilled
1/3 cup buttermilk
2 tablespoons honey
1/4 – 1/2 teaspoon ground sage
Preheat oven to 425 degrees with rack in the lower third of the oven.
In a large bowl, whisk together flour, baking powder, salt, baking soda and sage together. With a box grater, grate the frozen butter into the flour mixture. With a pastry blender or a fork, cut in butter until mixture resembles coarse meal, this should not take very long because the butter is already grated well.
In a liquid measuring bowl, whisk together sweet potato purée, buttermilk, honey and sage; stir quickly into flour mixture until combined (do not overmix).
Turn out dough onto a lightly floured surface, and gently bring together, folding once or twice and adding a Tablespoon or two of flour as needed so the dough is not too wet. Shape into a disk, and pat to an even 1-inch thickness. With a 2-inch biscuit cutter (i use an 8 ounce canning jar) dipped in flour, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
Arrange biscuits on a buttered or parchment lined baking sheet, or side by side in an 8-inch cake pan. Smear a bit of butter on the top of each biscuit. Bake until golden, rotating once, 20 to 24 minutes.
Serve piping.
notes:
- this would be lovely with cinnamon, nutmeg or cardamom in place of the sage; and brown sugar in place of the honey.
We are clearly on the same page this week! I just posted a biscuit recipe too and didn’t see this until afterwards. They look delicious!