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Pumpkin Buttermilk Biscuits

Course Bread, Breakfast, Dinner, Side Dish, Tea
Total Time 1 hour
Servings 8

Ingredients

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

Sage Honey

  • 1/4 cup honey
  • 7 leaves sage fresh

Instructions

Sage Honey

  • 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.

Biscuits

  • 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.