These sweet and savory biscuits will become your autumn go-to.
Add a cozy touch to your kitchen this season with these savory-sweet pumpkin-sage white cheddar biscuits.
The dough is gently kneaded and cut into rounds, creating tender biscuits with beautifullyflaky layers.
Credit: Jason Donnelly
1Tbsp.finely chopped fresh sage
34cup cannedpumpkin
14cupmilk
Directions
Prepare Biscuit Dough
Preheat oven to 450F.
In a large bowl stir together flour, brown sugar, baking powder, and salt.
Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs.
Stir in cheese and sage.
Make a well in the center of the flour mixture.
Add pumpkin and milk; stir with a fork until moistened.
Knead and Cut
Turn dough out onto a lightly floured surface.
Knead dough by folding and gently pressing it just until dough holds together.
Pat or lightly roll dough until 3/4 inch thick.
Bake Until Golden
Place dough cutouts 1 inch apart on an ungreased baking sheet.
Bake about 15 minutes or until golden.
Remove from baking sheet; serve warm.
Freeze for longer storage for up to 3 months.
2,000 calories a day is used for general nutrition advice.
