Pumpkin Parmesan Cheddar Biscuits

So, I realize I’m a little behind on posting this, being that Thanksgiving is over but I made these biscuits for a pumpkin baking contest at work and decided I had to post them here!  I don’t have a big sweet tooth, I crave more savory foods so I decided to try something other than a sweet treat for the baking contest.  I’m sure many people still have pumpkins or cans of pumpkin still sitting around waiting to be made into something delicious! These are a great substitute of your regular dinner rolls or biscuits.  I love the combination of sage and pumpkin.  I whipped up some honey butter as well to spread on these and that touch of sweetness really made these even more delicious.

Ingredients:

• 2 cups all-purpose flour
• 1 TBSP baking powder
• 1 Tsp salt
• 1 TBSP sugar
• 1/2 cup parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup pure pumpkin
• 1/4 cup buttermilk
• 1/2 cup (1 stick) cold unsalted butter.
• 2 TBSP butter melted
• 2 TBSP finely chopped sage
• Parchment paper

Directions

• Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
• Whisk together flour, sugar, salt and baking powder.  Add in parmesan, cheddar cheese and sage and mix together.
• Dice cold butter and add to dry ingredients.  You’ll have to get your hands a little messy here and mix together the butter with the dry ingredients until it starts looking like crumbs the size of peas.
• In a separate bowl mix together buttermilk and pumpkin then pour into flour mixture and work with your hands or a fork until formed into a soft dough.
• On a floured surface, roll dough out into a ball.  Press out or roll with rolling-pin into a 1/2 in thick disk. Cut out biscuits using a 2 in round cookie cutter or you can use something else round about that size if you don’t have a cookie cutter on hand.
• Transfer onto baking sheet.
• Melt 2 TBSP butter in a small bowl and brush on top of the biscuits.  Sprinkle with a little more parmesan
• Bake in oven for approximately 15 min or until golden brown on top.  Time will vary depending on your oven.

You can re-roll out the remaining dough to make additional biscuits but the more you roll it out, the less fluffy your dough will be. The recipe should make between 8-16 biscuits depending on size and how many times you roll the dough back out. Spread a little honey butter on these and you won’t want to stop eating them!