These pumpkin biscuits with sage and gruyere cheese are easy to make, and a perfect addition to any hearty meal.
Pumpkin Biscuits with Sage and Gruyere Recipe
These pumpkin biscuits with sage and gruyere cheese are easy to make, and a perfect addition to any hearty meal.
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Servings: 8 biscuits
Ingredients:
- butter: 8 tablespoons (1 stick)
- whole spelt flour (or whole wheat/all-purpose): 2 cups
- finely grated gruyere cheese (divided): 1 ¼ cups
- minced fresh sage leaves: 2 tablespoons
- baking powder: 3 teaspoons
- salt: 1 teaspoon
- all-natural pumpkin puree: ½ cup
- buttermilk: ½ cup
Directions:
Step 1: Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Cut butter into 1 inch cubes.
Step 2: In a bowl, whisk pumpkin puree and buttermilk together. Set aside.
Step 3: In food processor, pulse together cubed butter, flour, 1 cup grated gruyere, minced sage leaves, baking powder, and salt until pea-sized crumbs form.
Step 4: Add buttermilk mixture to food processor bowl and pulse until dough comes together (make sure not to overwork the dough).
Step 5: Transfer dough to lightly-floured countertop. Shape dough into a ½ inch thick disk. Using a 2 ½ inch biscuit cutter (or cookie cutter), cut out rounds. Transfer to baking sheet.
Step 6: Brush tops with buttermilk, and sprinkle with the remaining (¼ cup) grated gruyere.
Step 7: Bake for about 10-12 minutes or until tops are golden. Cool slightly before serving.
