It’s October, sooooo basically it’s pumpkin spice time. While everyone is shoving in pumpkin lattes, I’m over here roasting pumpkin and opening jars of creamy pumpkin puree and adding it to soups and baked goods.
I’m like Bubba Gump over here…Pumpkin chili, Pumpkin pancakes, Pumpkin soup, Pumpkin biscuits. You can keep your lattes.
It’s also getting close to Halloween. Have I told you I have 4 kids? So, there’s costumes. They’ll change their minds right up to the day of Halloween. What happen to the days of wearing your Dad’s clothes and calling yourself a Hobo or cutting up your mom’s old sheet and being a ghost…or a zombie from the thriller video? Remember the 80’s. Imagine if we had a Spirit Halloween store in 1986? I keep myself up at night thinking about these things? If I had to do it over again. I wish I knew how to make these biscuits in 1986.
This reminds me…Have you watched Stranger Things on Netflix? Just a suggestion.
We don’t have our costumes yet…but we have Pumpkin biscuits. 2017 is awesome.
Pumpkin Sage Biscuits
- 2 3/4 cups All Purpose Flour
- 6 Tbls Cold unsalted Butter, cut in small cubes (keep cold)
- 1 Tbls Baking Power
- 1/4 tsp Salt
- 1 Tbls Chopped Fresh Sage optional to fry it in butter or browned butter
- 3/4 cup Cheddar Cheese grated
- 1 cup Organic Pumpkin Purée
- Melted butter to brush on top of biscuits.
Preheat the oven to 425 and line a baking sheet with parchment.
In a large bowl, whisk together the flour, baking soda, and salt.
Cut in the butter with your fingertips, pastry cutter or lightly pulsed in a food processor until the mixture is both crumbly and holds together.
Add the cheddar and toss in the flour mixture, then add the pumpkin.
Mix the dough, with a wooden spoon (I use my hands~ messy but works) until evenly combined and holds together.
Turn the dough out onto a lightly floured work surface and flatten or roll out to about 1" thick.
Cut the biscuits with a 3" round cutter and space them out on the prepared pan.
Brush the tops of the biscuits with melted butter and bake for approx 18 minutes, until they are fluffy and golden brown.