Fluffy roasted pumpkin buttermilk biscuits with sage-infused honey.
These biscuits are tender and fluffy, made with roasted pumpkin, tangy buttermilk, and herbed honey. Their savory flavor is delicious with crispy pancetta or bacon. But if you are in the mood for something sweeter, substitute two tablespoons of brown sugar for the honey and sprinkle the tops with granulated sugar before baking.
It’s important when mixing the dough to only mix it enough to combine the ingredients. If the dough gets overmixed, the biscuits will be tough. The dough is then refrigerated so that it can fully hydrate. It will be soft, wet, and sticky. Once hydrated, it can be patted out, cut, and baked. I use a generous dusting of flour to keep the dough from sticking to the counter and my hands. Any excess flour can be brushed off before baking. I also use a bench scraper to cut and transfer the biscuits to the sheet pan in case of any sticking.
This recipe calls for roasted pumpkin puree. I used kabocha pumpkin that I rubbed with salt, pepper, and oil and roasted at 350 degrees for 45 minutes. Roasting the pumpkin softens it enough to be pureed without adding extra moisture. It also concentrates its sugars and flavor. Canned pumpkin can be used but it will need to be dehydrated in a low oven or on a stovetop to evaporate some of the moisture.
Pumpkin Buttermilk Biscuits
- 1 3/4 cup flour
- 1 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 5 tbsp butter cubed
- 2/3 cup roasted pumpkin puree
- 1/3 cup buttermilk
- 1 tbsp sage honey
- 1 egg for wash
- 1/4 cup honey
- 7 leaves sage fresh
- Heat the honey until hot, but not boiling. Remove from the heat and add the sage leaves. Infuse the honey for a minimum of 30 minutes.
- Mix the dry ingredients. Cut the butter into the flour mixture. Mix the pumpkin with the buttermilk and honey. Mix the wet ingredients into the dry until just combined. Cover and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees. Remove the dough from the refrigerator and generously dust a counter with flour. Place the dough on the flour and dust the top with flour. Press the dough into a 3/4 inch thick rectangle. Cut into 8 equal pieces. Transfer the biscuits to a sheet pan two inches apart. Brush the tops with eggs wash. Bake for 12-15 minutes, rotating halfway through. Cool and serve with sage honey.