Pumpkin Fontina Biscuits

8-10 biscuits
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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)


  1. Heat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm with a drizzle of honey or maple syrup (optional). Or, serve with a sunny-side-up egg for breakfast.