Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits

Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits might be a good recipe to expand your side dish recipe box. For 60 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 354 calories, 6g of protein, and 19g of fat. If you have fresh sage leaves, baking soda, pumpkin puree, and a few other ingredients on hand, you can make it. 42 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 23 minutes. It is brought to you by Creative Culinary. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 54%. Similar recipes include Caramelized-shallot And Sage Mashed Potatoes, Caramelized-Shallot and Sage Mashed Potatoes, and Pumpkin Ravioli With Sage Brown Butter.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 18 minutes

 

Ingredients:

2 1/2 tsp baking powder

1/2 tsp baking soda

6 Tablespoons butter, cold and cut into small cubes

1/3 cup buttermilk, cold and well-shaken

2 cups all-purpose flour (plus more for rolling)

6 fresh sage leaves, finely chopped (this is half of original recipe so double if you want more sage flavor)

1 1/2 tsp kosher salt

1 Tablespoon light brown sugar

3/4 cup pumpkin puree

6 oz Kerrygold Reduced Fat Irish Butter, divided

2 shallots

Equipment:

sauce pan

stove

bowl

baking paper

hand mixer

springform pan

whisk

oven

frying pan

Cooking instruction summary:

Put 4 oz of butter into a small saucepan; heat on medium heat until a foam appears on the top. Watch carefully until the butter solids turn brown.Add the minced shallots to the butter and cook on low heat for a minute or two until starting to turn brown.Remove the butter from the stove, pour into a bowl and refrigerate until solid.Put onion butter and another 2 oz of butter into a processor (I used a mini one) and pulse until mixed and smooth. Remove to a clean bowl, add the chopped sage, mix thoroughly and return the butter to the refrigerator to keep firm until ready for serving.Preheat the oven to 425 degrees.Line a 9 inch round pan with parchment paper or spray it with cooking spray; I used a springform pan and it was the perfect size.In the bowl of an electric mixer, stir together the flour, brown sugar, baking powder, salt and baking soda to combine.Lightly stir in the chopped sage.Drop the cubes of cold butter into the flour and with the paddle attachment, blend on low speed until the mixture looks like coarse meal, with a few pieces of butter still visible.In a small bowl, whisk together the buttermilk and pumpkin puree. Add to the flour mixture and blend until the dough just comes together. If the dough is too moist, add a bit more flour and mix until not sticky.Pat or roll dough to a thickness of 1/2 inch. Cut with 2" biscuit cutters; re-rolling one time after the first cut. You should get 10 biscuits that should fit into the 9" pan comfortably.Bake for 10 minutes, remove from the oven and brush the melted butter on top of each biscuit.Return to the oven for another 2 minutes and bake until risen and lightly golden.Serve with the 'I'm not calling it compound' butter.

 

Step by step:


1. Put 4 oz of butter into a small saucepan; heat on medium heat until a foam appears on the top. Watch carefully until the butter solids turn brown.

2. Add the minced shallots to the butter and cook on low heat for a minute or two until starting to turn brown.

3. Remove the butter from the stove, pour into a bowl and refrigerate until solid.Put onion butter and another 2 oz of butter into a processor (I used a mini one) and pulse until mixed and smooth.

4. Remove to a clean bowl, add the chopped sage, mix thoroughly and return the butter to the refrigerator to keep firm until ready for serving.Preheat the oven to 425 degrees.Line a 9 inch round pan with parchment paper or spray it with cooking spray; I used a springform pan and it was the perfect size.In the bowl of an electric mixer, stir together the flour, brown sugar, baking powder, salt and baking soda to combine.Lightly stir in the chopped sage.Drop the cubes of cold butter into the flour and with the paddle attachment, blend on low speed until the mixture looks like coarse meal, with a few pieces of butter still visible.In a small bowl, whisk together the buttermilk and pumpkin puree.

5. Add to the flour mixture and blend until the dough just comes together. If the dough is too moist, add a bit more flour and mix until not sticky.Pat or roll dough to a thickness of 1/2 inch.

6. Cut with 2" biscuit cutters; re-rolling one time after the first cut. You should get 10 biscuits that should fit into the 9" pan comfortably.

7. Bake for 10 minutes, remove from the oven and brush the melted butter on top of each biscuit.Return to the oven for another 2 minutes and bake until risen and lightly golden.

8. Serve with the 'I'm not calling it compound' butter.


Nutrition Information:

Quickview
353k Calories
5g Protein
18g Total Fat
41g Carbs
7% Health Score
Limit These
Calories
353k
18%

Fat
18g
29%

  Saturated Fat
8g
53%

Carbohydrates
41g
14%

  Sugar
5g
6%

Cholesterol
36mg
12%

Sodium
1017mg
44%

Get Enough Of These
Protein
5g
11%

Vitamin A
5158IU
103%

Vitamin B1
0.35mg
23%

Selenium
15µg
23%

Phosphorus
222mg
22%

Folate
85µg
21%

Vitamin K
21µg
20%

Manganese
0.37mg
19%

Iron
2mg
15%

Vitamin B2
0.25mg
15%

Vitamin B3
2mg
13%

Calcium
130mg
13%

Copper
0.23mg
12%

Potassium
379mg
11%

Fiber
2g
9%

Vitamin E
1mg
9%

Magnesium
21mg
5%

Vitamin B5
0.41mg
4%

Vitamin B6
0.07mg
4%

Zinc
0.48mg
3%

Vitamin D
0.38µg
3%

Vitamin C
1mg
2%

Vitamin B12
0.09µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
Blueberry Muffin Coffee Cake

The Baker Chick

Cod with Tomato-Olive-Chorizo Sauce and Mashed Potatoes

Foodista

Cheesy Cauliflower Breadsticks

Jo Cooks

Lemon Poppyseed Pancakes with Lemon Cream Syrup

Cooking Classy

Fettuccine with Shrimp

Epicurious