With the autumn flavor of pumpkin and creamy fontina cheese, these biscuits will be more than just a side dish on your Thanksgiving table.
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup unsalted butter, chilled, cut into chunks
- 3/4 cup, plus 2 tablespoons pumpkin puree
- 1/4 cup cold water
- 1 egg
- 3/4 cup cubed Roth Fontina cheese (cut into 1/4-inch cubes)
- 2 tablespoons chopped fresh sage
- 1 egg, beaten
- Salt, pepper & garlic powder, for topping
- Honey or maple syrup, for serving (optional)
- Heat oven to 400 degrees.
- In a medium bowl, whisk together dry ingredients. Cut in butter using your fingers or a pastry cutter until flour mixture resembles a coarse meal.
- In a separate bowl, whisk together pumpkin puree, water, and egg with a fork. Add to flour mixture, and gently stir until dough comes together (it will be soft and shaggy). Fold in fontina cheese and sage, then dump mixture on a clean, lightly-floured counter. Knead dough until it comes together — about 15 to 20 kneads.
- Press dough into a circle about one inch thick. Cut dough into 2- or 3-inch rounds, and place on a parchment-lined baking sheet. Reshape and press excess dough, repeating the process until all the dough is used. Brush biscuit tops with egg wash, and a sprinkle of salt, pepper and garlic powder. Bake for 15 to 18 minutes, or until light golden brown and cooked through.
- Serve warm with a drizzle of honey or maple syrup (optional). Or, serve with a sunny-side-up egg for breakfast.