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Flaky, buttery biscuits made with real pumpkin and spiced with sage, thyme, and ginger.
Because not everything in pumpkin land can be or has to be dessert… #FAFpumpkinweek installment #3 is all about the savory.
It’s also installment #9 of FAF’s Bread of The Month! #twobirdsonestone
Pumpkin is a really great ingredient. It is so versatile and can take the place of oil in a recipe, much like applesauce does (just like it did in my pumpkin spice biscotti). I’ve even used it as the base for toddler muffins a.k.a. hidden veggies!
While I’ve used pumpkin a million times in dessert here at Fresh April Flours, I’ve never branched into the savory world, and it’s totally time!
Set aside that cinnamon, nutmeg, cloves, and allspice. We’re swapping them out for sage and thyme!
I have to preface this with another statement: these are the first successful biscuits I have ever made. The first time I tried to make biscuits, I failed MISERABLY. Maybe it was the luck of the pumpkin, but whatever it was… I’m so glad these guys finally made my biscuit heart happy!
Biscuits have a little bit of science to them, and that’s important to know when you’re assembling your dough. The soft and flaky texture of biscuits doesn’t just happen. It has to be finessed a bit!
WHAT MAKES BISCUITS FLUFFY?
In order to get flakiness, biscuits need chunks of butter, much like a pie crust. As the butter melts, it leaves behind pockets of air that, in turn, create a layer which = flakes.
Cutting butter into biscuit dough with forks or a pastry cutter (like we use in scones) gets us that signature biscuit flakiness.
Along with butter, these biscuits boast a low(er) fat content by using Greek yogurt for moisture. And, of course, plenty of real pumpkin.
As I mentioned, the spices we’re working with today are sage, thyme, and a little ginger. These spices are amazing together and complement that earthy pumpkin flavor so nicely.
No eggs in these biscuits! They’re light and fluffy. The pumpkin and butter act as the “glue” for these savory scones.
ANOTHER TIP FOR KEEPING BISCUITS LIGHT AND FLUFFY
In order to keep biscuits light and fluffy, it’s imperative to keep the edges of the dough intact. What does this mean? When you use a cutter (I use a 3″ cookie cutter, but you can also use the rim of a thin drinking glass!), press down into the dough and then pull up WITHOUT TURNING the cutter.
This method of cutting out biscuit dough insures the edges of the dough are fresh and able to bake upward as best as possible.
A little butter brushed on top of the biscuit dough, and these not-actually-so-butter-laden biscuits have all the buttery flavor you need from a biscuit alongside that savory pumpkin overload.
Just a quick 12-14 minute bake in the oven will yield 6 amazingly flavorful and buttery herbed pumpkin biscuits. We could barely let them cool down the whole way before eating them, which was great! Because biscuits are best served warm.
I took one of these to work, heated it up, and the smell had many curious noses asking me what I was eating. One coworker even said “it smells like pizza dough!” Yeah, a little bit– herbed and flavorful bread, that’s for sure!
THE BEST WAY TO SERVE SAVORY HERBED PUMPKIN BISCUITS
I think, though, that my favorite way to consume these savory herbed pumpkin biscuits was as the vehicle for a breakfast sandwich. Matt fried up an egg with a piece of sharp cheddar and then plopped some sage breakfast sausages on top.
I was so happy with these biscuits that I’m going to be making them again several times this fall. I think they’re the perfect bread to make for Thanksgiving, and that’s definitely happening in our spread in November.
I hope you’ll give these savory pumpkin biscuits a try, because pumpkin needs some savory love all up in this season of sweet pumpkin spice. I guarantee you won’t be disappointed!
Savory Herbed Pumpkin Biscuits
- 2 and ⅛ to 2 and ¼ cups (255-270g) all purpose flour1
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- ½ teaspoon ground ginger
- ¼ cup (57g) unsalted butter cold; divided
- ¾ cup (180g) pumpkin purée
- ½ cup sour cream or plain Greek yogurt2
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- Cut 2 Tablespoons of the butter into small pieces, then, using two forks or a pastry cutter, cut the butter into the flour mixture until you create pea-sized pieces. Set aside.
- In a medium size bowl, whisk together the pumpkin and sour cream or yogurt until smooth. Pour wet ingredients into the dry ingredients and mix gently with a large spatula until dough comes together. Be patient– this will take a bit and you may need to use your hands.
- Pour dough out onto a lightly floured surface and pat into a circle about 1/2" thick. Using a 3" round cookie cutter (or other round cutter like the rim of a thin drinking glass), press straight down into the dough. Without turning the cutter, lift out of the dough and keep re-rolling and cutting until you have used all of the dough. Place cut out dough onto prepared baking sheet.
- When you have cut out all of the biscuits, brush the tops with butter. Bake biscuits 14-16 minutes or until biscuits look set. Allow to cool 15 minutes before serving. Store leftovers covered tightly at room temperature up to 3 days. Biscuits freeze well, up to 3 months. Thaw in the refrigerator overnight.
- Flour: start with 2 and ⅛ cup and add additional flour by the Tablespoon. Do not exceed 2 and ¼ cup total of flour.
- Sour cream/yogurt: either is fine, but full fat is preferred.