Pumpkin Sage Drop Biscuits

• Vegetarian

• Produce

  • 3/4 cup Pumpkin puree
  • 2 tsp Sage

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 tsp Cinnamon
  • 1 1/2 tsp Granulated sugar
  • 1 tsp Kosher salt
  • 1/4 tsp Nutmeg

• Dairy

  • 8 tbsp Butter, unsalted
  • 3/4 cup Buttermilk

Found on vegetarianventures.com

Description

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• ¼ tsp baking soda
• 1½ tsp granulated sugar
• 1 tsp kosher salt
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• 2 tsp finely chopped sage
• 8 Tbsp unsalted butter, cold and cut into small chunks
• ¾ cup pumpkin puree
• ¾ cup buttermilk

Directions

• Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
• In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, and sage. Add butter and use your clean fingers to work it into the dry dough until it resembles coarse cornmeal. Make a well in the center and add in pumpkin puree and buttermilk to the middle. Whisk together the pumpkin puree and buttermilk and then fold the dry ingredients into the wet just until everything comes together (be careful not to overmix or the biscuits will be tough).
• Use round Tbsp measuring spoon to scoop heaping dough mounds onto the prepared baking sheet. Bake for 15 to 17 minutes or until they begin told brown on the top.