Pumpkin Sage Biscuits

Pumpkin Sage Biscuits takes around 25 minutes from beginning to end. This recipe serves 8 and costs 43 cents per serving. One portion of this dish contains roughly 5g of protein, 1g of fat, and a total of 143 calories. This recipe from Minimalist Baker has 229 fans. A mixture of almond milk, dairy milk, baking soda, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. Overall, this recipe earns an awesome spoonacular score of 94%. Try Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits, Pumpkin Sage Drop Biscuits, and Sage Cornmeal Biscuits for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

3/4 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice

1 Tbsp baking powder

1/2 tsp baking soda

4 Tbsp non-dairy, unsalted butter + more for topping (I use Earth Balance butter sticks)

pinch each ground cinnamon and nutmeg

1/4 cup pumpkin puree

3 Tbsp fresh sage, roughly chopped or torn (or sub 1 tsp dry sage)

3/4 tsp sea salt

2 1/4 cups unbleached all-purpose flour (I used a 2:1 mix of unbleached AP & whole wheat pastry)

Equipments:

measuring cup

oven

whisk

bowl

pastry cutter

baking sheet

wooden spoon

Cooking instruction summary:

Preheat oven to 450 degrees F.Measure almond milk in a large liquid measuring cup and add lemon juice. Let curdle 5 minutes, then whisk in pumpkin puree.Mix flour(s), salt, baking soda, baking powder, cinnamon, nutmeg in a large bowl.Add cold butter and use a pastry cutter or fork to combine until small pieces remain and it looks like wet sand. Work quickly so the butter doesnt get too warm. Add chopped sage and mix once more.Using a wooden spoon, stir gently while pouring in the almond-pumpkin mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined it will be a little sticky, not too much.Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself a couple times hardly kneading.Form into a 1-inch thick disc, handling as little as possible.Use a 1-inch thick dough cutter or a similar-shaped object with sharp edges (such as a small drinking glass) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows making sure they just touch this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits you should have 7-9 depending on the size of your cutter.Brush the tops with a bit more melted non-dairy butter and gently press a small divot in the center using your thumb. This will also help them rise evenly, so the middle wont form a dome.Bake for 13-17 minutes or until fluffy and golden brown. These take a little longer to bake than traditional biscuits because the pumpkin adds extra moisture.Serve immediately as is or with additional butter and/or maple syrup. Let remaining biscuits cool completely before storing them in an airtight container or bag. Will keep for up to a few days, though best when fresh.

 

Step by step:


1. Preheat oven to 450 degrees F.Measure almond milk in a large liquid measuring cup and add lemon juice.

2. Let curdle 5 minutes, then whisk in pumpkin puree.

3. Mix flour(s), salt, baking soda, baking powder, cinnamon, nutmeg in a large bowl.

4. Add cold butter and use a pastry cutter or fork to combine until small pieces remain and it looks like wet sand. Work quickly so the butter doesnt get too warm.

5. Add chopped sage and mix once more.Using a wooden spoon, stir gently while pouring in the almond-pumpkin mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined it will be a little sticky, not too much.Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself a couple times hardly kneading.Form into a 1-inch thick disc, handling as little as possible.Use a 1-inch thick dough cutter or a similar-shaped object with sharp edges (such as a small drinking glass) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows making sure they just touch this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits you should have 7-9 depending on the size of your cutter.

6. Brush the tops with a bit more melted non-dairy butter and gently press a small divot in the center using your thumb. This will also help them rise evenly, so the middle wont form a dome.

7. Bake for 13-17 minutes or until fluffy and golden brown. These take a little longer to bake than traditional biscuits because the pumpkin adds extra moisture.

8. Serve immediately as is or with additional butter and/or maple syrup.

9. Let remaining biscuits cool completely before storing them in an airtight container or bag. Will keep for up to a few days, though best when fresh.


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