Description
Flaky, golden layers meet warm notes of thyme, rosemary, and sage for a buttery, savory biscuit that’s perfect for Thanksgiving (or any fall occasion).
Ingredients
Units
Scale
- 2 1/2 cups flour
- 1 1/2 tbsp baking powder
- 1 tbsp sugar
- 1 tsp salt
- 4–5 sage leaves, chopped
- 3 tsp thyme, chopped
- 2 tsp rosemary, chopped
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup cold butter, cubed or grated
- 1 cup buttermilk
- 2/3 cup pumpkin (moisture drained)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 425ºF. Butter a baking dish and set aside.
- In large bowl, whisk together dry ingredients, spices and herbs – flour, baking powder, sugar, salt, sage, thyme, cinnamon and nutmeg.
- Whisk together pumps and buttermilk until combined.
- Add cold grated/cubed butter and cut into the flour mixture with a pastry cutter. Make a well in the flour, pour the milk mixture into the well and mix with a fork until combined.
- Turn dough out onto a floured surface and roll out into a 1/2 inch rectangle. Fold the dough into thirds (left side over and right side over the top). Then roll out the dough again and repeat 3 more times.
- Using a round biscuit cutter, cut out as many biscuits as the dough can make. (it should make about 12 biscuits).
- Place the biscuits in a large skillet, brush with egg wash and bake for 15 minutes, or until cooked through.