Pumpkin-Sage Biscuits with Honey Butter: Step-by-Step Guide

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
• In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger.
• Add 1/4 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or forks, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
• In a separate bowl, whisk together 1 cup pumpkin puree and 1/2 cup buttermilk until smooth. Stir in 1 tablespoon chopped fresh sage.
• Pour the wet ingredients into the dry mixture. Using a wooden spoon or spatula, gently fold until just combined. Be careful not to overmix; a slightly shaggy dough is perfect.
• Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting to ensure even rise. Gather scraps, gently press together, and cut more biscuits.
• Place the biscuits on the prepared baking sheet, leaving a little space between them. Bake for 12-15 minutes, or until golden brown on top and cooked through.
• While the biscuits bake, combine 1/4 cup softened unsalted butter with 1/4 cup honey in a small bowl. Mix until creamy and smooth.
• Remove the biscuits from the oven and cool slightly on a rack. Serve warm with a generous smear of honey butter. Enjoy the warm, aromatic blend of pumpkin and sage complemented by sweet, creamy honey butter.