Flaky, buttery, savory pumpkin sage biscuits. The combination of pumpkin and Greek yogurt makes these biscuits guilt-free.
Something bad happened.
Something so gut-wrenchingly disturbing that I don’t even really want to talk about it. But I think it’s important that I talk about it…in order for me to heal and move on with my life.
It….SNOWED. In September. Yesterday…Septbember 8th, to be exact. September 7th: 25°C, sunny, hot, gorgeous. September 8th: snow. Check it out on my Instagram.
Not only did it snow, but it snowed…and snowed…and snowed. From 8am till 10pm it snowed steadily. I woke up to at least 3 inches of snow this morning. Mother Nature hates us in Calgary.
I feel better having gotten that off my ches.
You guys have to agree with me…snow should not fall in September, especially not early September! We should still be able to wear t-shirts and maybe even flip flops, even here in Canada, for at least two more weeks. Those are the rules.
I guess it’s in part because of the weather that I am completely in a fall state of mind. {Fall. Not winter!} Logically that means pumpkin.
These biscuits are based off my favorite recipe, and are ‘accidentally healthy’. Meaning that there is only 2 tbsp of butter in the whole batch, {plus another tbsp or so brushed on top}, and the rest is basically flour, pumpkin puree and Greek yogurt. All together I calculated about 110 calories per biscuit…not bad in my book!
And they don’t taste healthy…if you know what I mean. They have the same old buttery and flaky biscuit texture. And they are so moist!
There are so many pumpkin dessert recipes kicking around these days, I though it would be good to do a savory pumpkin recipe…and sage is the perfect compliment to pumpkin in this recipe.
By the way: 20 minutes prep. 12 or so in the oven. Couldn’t be easier!
And so comforting and tasty that they momentarily distracted me from the weather. Sigh.
- 1½ cups all purpose flour {187g; fluffed spooned & leveled}
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tsp dried crumbled sage
- 2 tbsp cold butter, cut into small pieces
- ¾ cup pumpkin puree
- ½ cup Greek yogurt
- 2 tbsp butter, melted
- 10 fresh sage leaves {optional}
- Pre-heat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine flour, baking soda, baking powder, salt and sage.
- Cut in the butter, blending with a fork or pastry blender until butter is in small, pea-sized pieces.
- In a separate medium bowl, combine the pumpkin puree and Greek yogurt. Mix the wet ingredients into the dried ingredients. You may need to use your hands to get it completely blended.
- Knead dough out onto a floured surface 6 or so times. Pat or roll out to a thickness of 0.5 inches. I found it easier to pat since the dough is a bit sticky. Cut out circles of 2-3 inches in diameter {I used a glass}.
- Transfer circles to baking sheets, and bake for 11-14 minutes, until biscuits are firm to the touch and cooked through.
- Cool slightly and serve.
Biscuits adapted from Gourmet
