Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits

Serves 6-8

Prep Time 5 min

Cook Time 18 min

Total Time 23 mins

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:

    1. 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.
    2. Add the minced shallots to the butter and cook on low heat for a minute or two until starting to turn brown.
    3. Remove the butter from the stove, pour into a bowl and refrigerate until solid.
    4. 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:

    1. Preheat the oven to 425 degrees.
    2. 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.
    3. In the bowl of an electric mixer, stir together the flour, brown sugar, baking powder, salt and baking soda to combine.
    4. Lightly stir in the chopped sage.
    5. 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.
    6. 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.
    7. 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.
    8. Bake for 10 minutes, remove from the oven and brush the melted butter on top of each biscuit.
    9. Return to the oven for another 2 minutes and bake until risen and lightly golden.
    10. Serve with the 'I'm not calling it compound' butter.

    Recipe Notes

    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.

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