Cook this for the Holidays! - Chef Frohne
Pumpkin Sage Biscuits
Yields 12 biscuits
- 4 cups White Lily all purpose flour +extra for dusting
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 2 tsp kosher salt
- 2 tbsp spiced vanilla bean sugar (From Savory Spice Shop)
- 3 tbsp chopped sage
- 3/4 cup pumpkin puree
- 1.5 cup Cruze Farm Buttermilk
- 10 tbsp unsalted butter+1/4 cup for brushing
Preheat oven to 465 degrees. Freeze butter.
Add flour, baking powder, baking soda, salt, sugar, and sage into a large bowl. Mix well. Using a hand grater, grate frozen butter into the flour. Stir gently to mix.
In a separate bowl combine the buttermilk and pumpkin puree. Add to the flour mix and stir until a soft dough forms. Flour your work surface, rolling pin, and hands. Turn the dough onto the surface and roll to a 1/2 thickness, folding the dough in half, repeating this process of folding the dough 8 times. This will help make your biscuits flaky.
After 8 folds roll back out to a 1/2" thickness, dip your biscuit cutter in flour, and cut out 2" biscuits. Place on a sheetpan lined with parchment paper ensuring the biscuits are kissing (nestled up against each other). Melt remaining 1/4 cup butter and brush the tops of the biscuits. Bake for 12-14 minutes until tops of the biscuits are golden.
Remove from oven and brush with remaining butter.