Ingredients
2 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 tablespoon fresh sage, chopped
1 teaspoon fresh rosemary, chopped
¼ cup caramelized shallots
½ cup cold Kerrygold Garlic Herb butter, cubed
¾ cup pumpkin puree
â…“ cup buttermilk
2 tablespoons unsalted butter, melted
Tools Needed
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Bake with Me
Preparation
Preheat oven to 425℉. Line a baking tray with parchment paper and set aside.
In a large bowl, combine flour, baking powder, baking powder, baking soda, salt, sage, rosemary, and shallots.
Cut in Kerrygold garlic and herb butter until large crumbs form.
Mix pumpkin and buttermilk in a separate bowl. Stir the wet mixture into the dry until just combined.
Lightly flour a flat surface and gently knead the dough 8-10 times. If the dough is too sticky, add more flour, 1 tablespoon at a time.
Pat the dough into a disc about 1-inch thick. Use a 2¼-inch round biscuit cutter to cut the biscuits and place them onto the prepared baking tray, 1-inch apart.
Bake the biscuits in the preheated oven for 16-20 minutes, or until they are golden and puffed.Â
Brush the melted butter over the top of the biscuits as soon as they are done baking. Cool for 5 minutes on the tray before serving. Enjoy!
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