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Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits
Topping pumpkin biscuits with a brown butter, sage and caramelized onion mixture is the perfect holiday breakfast.
For the Brown Butter
- 6 oz Kerrygold Reduced Fat Irish Butter, divided
- 2 shallots
- 6 fresh sage leaves
For the Pumpkin Sage Biscuits
- 2 cups all-purpose flour (plus more for rolling)
- 1 Tablespoon light brown sugar
- 2 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 6 fresh sage leaves, finely chopped (this is half of original recipe so double if you want more sage flavor)
- 6 Tablespoons butter, cold and cut into small cubes
- 1/3 cup buttermilk, cold and well-shaken
- 3/4 cup pumpkin puree
- 1 Tbsp butter, melted
To Make the Brown Butter:
- Put 4 oz of butter into a small saucepan; heat on medium heat until a foam appears on the top. Watch carefully until the butter solids turn brown.
- Add the minced shallots to the butter and cook on low heat for a minute or two until starting to turn brown.
- Remove the butter from the stove, pour into a bowl and refrigerate until solid.
- Put onion butter and another 2 oz of butter into a processor (I used a mini one) and pulse until mixed and smooth. Remove to a clean bowl, add the chopped sage, mix thoroughly and return the butter to the refrigerator to keep firm until ready for serving.
To Make the Biscuits:
- Preheat the oven to 425 degrees.
- Line a 9 inch round pan with parchment paper or spray it with cooking spray; I used a springform pan and it was the perfect size.
- In the bowl of an electric mixer, stir together the flour, brown sugar, baking powder, salt and baking soda to combine.
- Lightly stir in the chopped sage.
- Drop the cubes of cold butter into the flour and with the paddle attachment, blend on low speed until the mixture looks like coarse meal, with a few pieces of butter still visible.
- In a small bowl, whisk together the buttermilk and pumpkin puree. Add to the flour mixture and blend until the dough just comes together. If the dough is too moist, add a bit more flour and mix until not sticky.
- Pat or roll dough to a thickness of 1/2 inch. Cut with 2" biscuit cutters; re-rolling one time after the first cut. You should get 10 biscuits that should fit into the 9" pan comfortably.
- Bake for 10 minutes, remove from the oven and brush the melted butter on top of each biscuit.
- Return to the oven for another 2 minutes and bake until risen and lightly golden.
- Serve with the 'I'm not calling it compound' butter.
The biscuits will keep in an airtight container for 2 days, or you can make the dough, pat it out, wrap it in plastic and refrigerate overnight. Cut and bake the next day.