Biscuits

Pumpkin Sage Biscuits

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Prep Time: 15 Minutes

Total Time: 35 Minutes

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Ingredients

For the Biscuits:

  • 2 C. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. Spice Islands® Ground Sage
  • 2 tsp. Spice Islands® Ground Ginger
  • 2 tsp. Spice Islands® Ground Nutmeg
  • 1 tsp. Spice Islands® Ground Cloves
  • 1/2 tsp. kosher salt
  • 12 Tbsp. unsalted butter, softened
  • 1/3 C. buttermilk
  • 2 Tbsp. Maple Grove Farms® Pure Maple Syrup
  • 3/4 C. canned pumpkin
  • 1 egg, beaten
  • 10 whole sage leaves, for garnish (optional)

For the Maple Bourbon Butter:

  • 5 Tbsp. unsalted butter, cold and cut into bits
  • 2 Tbsp. Maple Grove Farms® Pure Maple Syrup
  • 1 Tbsp. bourbon whiskey
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Preheat oven to 400° F.
  2. Stir together flour, baking powder, baking soda, cinnamon, sage, ginger, nutmeg, cloves and salt. Cut in butter until mixture resembles coarse crumbs.
  3. In a separate bowl, whisk together the buttermilk and maple syrup. Add the canned pumpkin and whisk until smooth.
  4. Pour liquid mixture into the dry and stir until dough holds together.
  5. Roll dough out on a floured surface to 1/2-inch thick rectangle, fold in half and roll until 3/4-inch thick.
  6. Cut dough using a 2-inch biscuit cutter. Place biscuits on a greased sheet pan close together.
  7. Brush with egg and gently press sage leaf onto the top of each biscuit, if using.
  8. Bake for 15-20 minutes or until golden brown. While the biscuits are in the oven, whip the softened butter, maple syrup bourbon and cinnamon until well combined and there are no lumps. Serve on the side.

Pumpkin Sage Biscuits

rpic_20170705135823_lg

Prep Time: 15 Minutes

Total Time: 35 Minutes

Ingredients

For the Biscuits:

  • 2 C. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. Spice Islands® Ground Sage
  • 2 tsp. Spice Islands® Ground Ginger
  • 2 tsp. Spice Islands® Ground Nutmeg
  • 1 tsp. Spice Islands® Ground Cloves
  • 1/2 tsp. kosher salt
  • 12 Tbsp. unsalted butter, softened
  • 1/3 C. buttermilk
  • 2 Tbsp. Maple Grove Farms® Pure Maple Syrup
  • 3/4 C. canned pumpkin
  • 1 egg, beaten
  • 10 whole sage leaves, for garnish (optional)

For the Maple Bourbon Butter:

  • 5 Tbsp. unsalted butter, cold and cut into bits
  • 2 Tbsp. Maple Grove Farms® Pure Maple Syrup
  • 1 Tbsp. bourbon whiskey
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. Preheat oven to 400° F.
  2. Stir together flour, baking powder, baking soda, cinnamon, sage, ginger, nutmeg, cloves and salt. Cut in butter until mixture resembles coarse crumbs.
  3. In a separate bowl, whisk together the buttermilk and maple syrup. Add the canned pumpkin and whisk until smooth.
  4. Pour liquid mixture into the dry and stir until dough holds together.
  5. Roll dough out on a floured surface to 1/2-inch thick rectangle, fold in half and roll until 3/4-inch thick.
  6. Cut dough using a 2-inch biscuit cutter. Place biscuits on a greased sheet pan close together.
  7. Brush with egg and gently press sage leaf onto the top of each biscuit, if using.
  8. Bake for 15-20 minutes or until golden brown. While the biscuits are in the oven, whip the softened butter, maple syrup bourbon and cinnamon until well combined and there are no lumps. Serve on the side.

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