2 and ⅛ to 2 and ¼cups(255-270g) all purpose flour1be sure to measure properly
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
2teaspoonsdried sage
1teaspoondried thyme
½teaspoonground ginger
¼cup(57g) unsalted buttercold; divided
¾cuppumpkin purée2
½cupsour cream or plain Greek yogurt3
Instructions
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 ½" 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 leftovers3 covered tightly at room temperature up to 3 days. Biscuits freeze well, up to 3 months. Thaw in the refrigerator overnight.
Notes
Flour: start with 2 and ⅛ cup and add additional flour by the Tablespoon. Do not exceed 2 and ¼ cup total of flour.
Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
Sour cream/yogurt: either is fine, but full fat is preferred.
Leftovers: these biscuits get very moist as they sit. Leftovers are best served sliced and toasted in a toaster or toaster oven.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.