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:
covered percent of daily need
