Pumpkin sage biscuits

summon something delicious this Autumn

Tips

stay chill

The key to flaky laminated biscuits is to stay chill. Keeping cold ingredients while laminating the dough can be difficult.
In order to keep this dough chilled as long as possible. I highly recommend mixing wet and dry ingredients (without the butter) and then placing them in the fridge for 30 minutes. Alternatively, you can place the dry ingredients in the freezer for 10 minutes before working.

Reheating

A biscuit is the best right out the oven. Baking a single biscuit every time you want one seems excessive, so lets talk about reheating these little beauties.

Oven
Preheat your oven to 350F. Loosely wrap biscuit in foil. Heat for 6 minutes. Remove the foil and continue baking for another 4 – 6 minutes. Brush with melted butter after if desired.

Microwave
Wrap individual biscuits in a damp paper towel. Heat for 45–60 seconds, or 5–10 seconds bursts per biscuit, until they are warm to the touch. Be careful not to overheat, which can make the biscuits tough .For best results, only microwave as many as you plan to eat at one time. 

pumpkin sage biscuits

Preparation Time: 20 minutes* | Cook Time: 20 minutes | Serving size: 7 -8
*40 minutes of inactive time, chilling ingredients

Gather

• 3 tablespoons plus ½ cup unsalted butter (keep the ½ cup portion frozen until ready to use)
• 9 to 12 large sage leaves
• 2½ cups all-purpose flour
• 1½ tablespoons baking powder
• 1 teaspoon salt
• ½ teaspoon ground thyme
• ¼ teaspoon nutmeg
• ⅔ cup pumpkin puree
• ⅓ cup buttermilk, plus extra for brushing
• 1 tablespoon maple syrup

Follow

1. In a skillet over medium heat, add 3 tablespoons butter. When butter melts add sage leaves, and fry until fragrant and crisp, 1 to 2 minutes. Set leaves aside on a paper towel, and let cool before chopping up.
2. In a large mixing bowl, add flour, baking powder, chopped sage, salt, thyme and nutmeg. Whisk to combine. Place into the fridge until ready to use. (See tip below.)
3. In a small bowl or pouring-style measuring cup, add pumpkin puree, buttermilk and maple syrup. Whisk to combine. Place into the fridge until ready to use. (See tip below.)
4. Working quickly, grate (using the large hole side of the grate) the frozen butter directly into the dry ingredients. Stir to combine; the butter should be coated with flour, but not overmixed or broken down too much.
5. Add the wet ingredients to the dry ingredient bowl. Stir with a rubber spatula just until combined. Do not overmix; the mixture should be crumbly. 
6. Turn the dough onto a lightly floured surface. Use your hands to press the dough into a 9-inch-by-4-inch rectangle. Fold one third of the horizontal rectangle into the center, and then fold the other third on top. Rotate 90 degrees, and then press to form another 9-inch-by-4-inch rectangle. Repeat the process 3 more times, ending with the dough in a 9-inch-by-4-inch rectangle. (The pumpkin biscuit dough will be very shaggy at first; you may need to sprinkle on dry pieces that aren’t sticking immediately. If the butter begins to melt and become soft, or the dough begins to feel super soft, put it in the freezer to chill for a few minutes before continuing.) 
7. Using a 2½-inch biscuit cutter, cut the dough into biscuits, reshaping any scraps until you have 7 to 8 biscuits. (Different-sized cutters will yield a different number of biscuits.)
8. Transfer the cut biscuits to a plate or small baking sheet, and set in the freezer to chill for 10 minutes.
9. Preheat the oven to 450 degrees. Place the biscuits onto a well seasoned 9-inch cast iron skillet. (It’s OK if they touch.) Brush the tops of the biscuits with buttermilk. Place in the oven, and bake for 18 to 20 minutes, until the tops are golden brown.
10. Remove and serve as a delicious autumnal side with dinner or breakfast!