These Cheesy Pumpkin Biscuits are perfect for Thanksgiving dinner or A.M. breakfasts topped with an egg. Oozing with pockets of smooth Creamy Havarti cheese.
- 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 purée
- 1/4 cup cold water
- 1 egg
- 3/4 cup cubed Roth Creamy Havarti 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 F.
- In a medium bowl, whisk together dry ingredients. Cut in butter using your fingers or a pastry cutter until the flour mixture resembles a coarse meal.
- In a separate bowl, whisk together pumpkin purée, 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 cubed Havarti and sage, then dump mixture on a clean, lightly-floured counter. Knead dough until it just comes together — about 15 to 20 kneads.
- Press dough into a circle about one inch thick. Cut dough into 2- to 3-inch rounds, and place on a parchment-lined baking sheet. Reshape and press the 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 15 to 18 minutes, or until light golden brown.
- Serve warm with a drizzle of honey or maple syrup (optional).