Another fall day with another pumpkin recipe…you wouldn’t think it was fall being that it was 85 out today and here I am sweating in the kitchen baking! As an artist I suffer so all of you can enjoy my recipes…lol. I wanted to incorporate pumpkin into a savory biscuit so I thought up this easy recipe, I added pepitas for nice texture and a bit of heat with the ancho chili powder and when you slather the chipotle honey butter on these puppies you will go cross-eyed, they are so good; you will want to make these every fall for your holiday table….I won’t tell if you even dip them in your gravy!
This recipe makes 16 good sized biscuits; I used a cookie scoop to drop them on the sheet pan.
Quick Pumpkin Sage Drop Biscuits with Pepitas and Chipotle Honey Butter
This savory pumpkin biscuit is perfect for any fall meal but will be a nice addition to your holiday table
- 3 cups Bisquick baking mix
- 1/4 tsp kosher salt
- 1 tsp ancho chili powder
- 1 tbsp sugar
- 1/2 tsp pumpkin pie spice
- 1 cup buttermilk
- 4 tbsp butter, melted
- 1/2 cup pumpkin puree
- 1/2 cup roasted pepitas
- 3 tbsp fresh sage, chopped
Chipotle Honey Butter
- 1/2 cup butter, softened
- 3 tbsp honey
- 1 chipotle chili in adobo, minced
- Mix all ingredients together and serve right away with warm biscuits
Preheat oven to 450 degrees
In a medium mixing bowl, whisk together the Bisquick, salt, chili powder, sugar and pumpkin pie spice.
With a spoon stir the dry mixture together adding the buttermilk, butter, pumpkin puree, roasted pepitas and sage. Combine well, it will be slightly sticky.
With a cookie scoop or large soup spoon, drop biscuit batter about 2 inches apart onto two parchment or silicon mat lined sheet pans.
Bake them in the oven for 12 to 14 minutes or until golden brown.
Take out of oven and let rest for a few minutes, enjoy warm with the chipotle honey butter. Makes 16 biscuits