Flaky Pumpkin Sage Biscuits

Servings: Makes 10 biscuits

Prep time: 20 minutes | Cook time: 10-15 minutes

Ingredients:

2/3 cup pumpkin puree
3/4 cup Humboldt Creamery organic whole milk
2 1/2 cups all-purpose flour
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1 tsp dried sage
1/2 cup (1 stick) unsalted butter (cold & cut into cubes)
1 Tbsp unsalted butter, melted
10 fresh sage leaves

Directions:

1. Preheat oven to 450F. Line a sheet pan with parchment paper and set aside.
2. Combine pumpkin puree and milk in a small bowl. Mix until smooth.
3. Combine flour, baking powder, baking soda, salt and dried sage in a large bowl.
4. Add chilled butter to flour mixture and use a pastry cutter to cut the dough into small pea-sized pieces (you can also use 2 knives or your fingers). The mixture should resemble a course corn meal.
5. Add pumpkin mixture to flour mixture and stir until mostly combined. Turn dough out onto a floured countertop surface and fold 5-8 times to help create layers. If dough feels too wet, add flour, a few tablespoons at a time until more firm.
6. Pat dough out to about 2/3 inch thickness. Cut biscuit rounds with a 2 1/2 inch biscuit cutter. Refold remaining dough and continue until you have all your biscuits.
7. Place biscuits on parchment-lined sheet pan. Brush the tops with melted butter and place a sage leaf on top of each biscuit. Chill 3-5 mins in freezer before baking to firm up butter (this helps create flakier layers).
8. Bake for 10-15 minutes until tops are lightly browned.