Does the grip of pumpkin laden baked goods have you in its delicious grip yet?
All of us at The King’s Daughters Inn are huge believers in the power of food. We aren’t only a 4 diamond luxury hotel, but a Bed and Breakfast! We take that “and breakfast” part into serious consideration. We recognize food in all of its magnificence- from nutritive value and gut health to familial bonding and super stress catharsis. The act of preparing their first meal of the day for our guests brings great life and great meaning to each morning at The King’s Daughters Inn. We aim to kick start with your morning deliciously. Before the sun is yet up, the question asked, “So what will be our special today?” Needless to say, we have accumulated quite the collection of a kitchen’s best friend-
Recipes, of course!
Food is an ever changing journey. I don’t know about you, but as many things as I’ve tasted in my day, I can always find new favorites. The culinary pursuit is never a stale one. (Unless you’re making a baked french toast!) (Ba-dum-chh!)
Sharing with you today, I present our current favorite- Pumpkin Sage Biscuits. Perfect for cool weather, hearty soups, and the upcoming holidays. From our kitchen to you!
Pumpkin Sage Biscuits
- 1½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp freshly chopped sage
- 2 tbsp cold butter, cut into small pieces- refrigerated for 20 minutes beforehand
- 1 cups pumpkin puree
- ½ cup milk
- 2 tbsp butter, melted
Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
In a large bowl, combine flour, baking powder, baking soda, fresh sage, and salt. Add your chopped butter, and work into the dough until pea sized. If your hands run warm, be sure to chop the butter beforehand, giving it some staying power as you work the dough. Once butter is nice and integrated, push the dry ingredients around your bowl, leaving a clean center in the middle. (Baker secret #1: The Well)
In a small bowl, whisk together milk and pumpkin puree. Pour this wet mixture into the well of your dry mixture. Fold dry mixture over the wet mixture in, starting from the edge of the well moving inward. Continue this folding process until good and mixed.
Flour an area for your dough to be rolled. Pumpkin is sticky, so don’t be afraid to flour up. If the dough makes a mess on your hands, use more flour. If the dough isn’t wet enough, add more pumpkin. It’s a forgiving recipe! Roll to about half an inch. (Baker secret #2: The Fluffies) The number of times you roll and fold the dough onto itself, the more little layers your biscuit will have. 6 is a good number!
If you have a biscuit cutter, use that! If you do not, a glass will do. (Though large biscuits will need longer cooking time!)
Line onto your baking sheet, and top those babies. 2 tablespoons of melted butter, some heavy cream, so low fat milk- a little fat to get the browning process on top of your lovely biscuit. A sprinkle of salt and a sage leave adorned on top, and you’ve got yourself a Thanksgiving level biscuit in no time.
Bake for 11-14 minutes. This should about get you there. You want their bottoms browned and their edges crisp. They should feel firm to the touch And maybe try not to consume all in one magnificent sitting.
(Baker Tip #3: The Freeze) Biscuits freeze beautifully for about 6 months. Once the biscuit dough complete, line a cookie sheet with a piece of parchment paper. Place uncooked biscuits on the sheet for roughly an hour, or until they are good and frozen. Remove biscuits from sheet pan into a large Ziplock back. Next time you need a biscuit fix, walk to your freezer, and continue baking steps as usual- without any of the prep and wait time. Nice!
Please, shoot us a comment or an e-mail! We’d love to try out your favorites and welcome in the morning with the wonderful fall flavors! I’d be delighted to give recipes Facebook shout outs. 🙂
For now, readers, thank you for your time. We hope to hear from you!