Pumpkin Sage Drop Biscuits
Makes: 24 small biscuits
Start to finish: 30 minutes
- 2 cups (240g) all-purpose flour
- 2 teaspoons (10g) baking powder
- ½ (2.5g) teaspoons salt
- ½ cup (100g) granulated sugar
- ½ teaspoon (2.5g) cinnamon
- ¼ cup (57g) cold butter, cubed
- ¼ cup (pre-chopped quantity) sage leaves, chopped
- ¾ cup (200mL) buttermilk, whole milk, or a combination of the two
- ¾ cup (170g) pumpkin puree
- ¼ (1.25mL) teaspoon vanilla extract
- Preheat oven to 350ºF / 180ºC / Gas 4. Line baking sheets (you’ll need two if you want to make them all at once) with parchment paper / grease with nonstick cooking spray / melted butter and set aside.
- In a large bowl, mix flour, baking powder, salt, sugar and cinnamon. Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it looks like wet sand. Mix in sage leaves.
- In a separate bowl, stir together milk, pumpkin and vanilla until well mixed.
- Pour your wet ingredients into the bowl with flour and mix well. If the mix seems too dry, add a little more milk – up to 1/4 cup.
- Drop by tablespoonfuls onto the greased baking sheet. (I use a tablespoon /.5 oz / #70 scoop.)Bake for 15-17 minutes.
- While biscuits are baking, whip butter, honey and zest together until smooth and light in color, about 2 minutes.
If you just want a sweet biscuit, skip the sage, but you’re seriously missing out.
If you fucking love sage like I do, You can mix together a stick of softened butter, 1/8 cup sage leaves, chopped, and and salt to taste. Spread that shit all over the biscuits when they come out of the oven.
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