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
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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