Name: Pumpkin Sage Biscuits
Cook time: 35 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour (plus extra for dusting); 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon sea salt; 1 tablespoon granulated sugar; 2 tablespoons fresh sage, finely minced; 1/2 cup cold unsalted butter, cut into small cubes; 1/2 cup canned pumpkin puree (not pumpkin pie filling); 1/2 cup cold buttermilk; 1 tablespoon melted butter (for brushing); Optional: Flaky sea salt for topping

Ingredients

Scale

2 cups all-purpose flour (plus extra for dusting)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 tablespoon granulated sugar
2 tablespoons fresh sage, finely minced
1/2 cup cold unsalted butter, cut into small cubes
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup cold buttermilk
1 tablespoon melted butter (for brushing)
Optional: Flaky sea salt for topping

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Instructions

Step 1: Preparation of Dry Ingredients
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. Once combined, stir in the finely minced fresh sage. Ensure the sage is evenly distributed so every bite has that signature herbal flavor.
Step 2: Cutting in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining. These chunks are the secret to flaky layers. Work quickly to keep the butter as cold as possible.
Step 3: Mixing the Wet Ingredients
In a separate small bowl, whisk together the pumpkin puree and the cold buttermilk until smooth. Create a well in the center of your dry ingredients and pour the pumpkin mixture inside. Use a wooden spoon or spatula to gently fold the ingredients together just until a shaggy dough forms. Do not overmix, or the biscuits will become tough.
Step 4: Shaping and Cutting
Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle and fold it in half. Repeat this folding process 3-4 times to create internal layers. Pat the dough down to about 1-inch thickness. Use a 2.5-inch biscuit cutter to stamp out rounds. Press straight down and pull straight up without twisting the cutter to ensure a high rise.
Step 5: Cooking and Finishing
Place the biscuits on the prepared baking sheet, making sure they are touching slightly for softer sides and a higher rise. Bake for 12 to 15 minutes, or until the tops are golden brown. Remove from the oven and immediately brush the tops with melted butter. Sprinkle with flaky sea salt if desired and serve warm.

Cook Time: 35 minutes