These savoury pumpkin and sage biscuits are the perfect compliment to any soup or stew. Furthermore, they can hold their own topped with a lovely choke cherry jelly for a quick breakfast or bunch side.
Easily made, these biscuits are a simple solution with an elegant presentation. Enjoy them today.
In a medium bowl, add the pumpkin, milk, and honey. Mix well to combine.
In a separate larger bowl, add the flour, sage, baking powder and salt. Mix to combine.
Add the butter to the flour and using a pastry cutter, blend into the flour until the flour crumbles like large peas.
Add the pumpkin mixture to the flour mixture and stir to combine.
Dust the mixture with a bit of flour and gently fold with your hands. Turn out into the baking pan and flatten evenly. Using a fork, prick the batter in a pattern much like cutting a cake until you have 8 equal portions mapped out.
Bake in the oven for 18 minutes until the bottom is golden and the top has browned.
Remove from oven and cool slightly before serving warm with soup or stew.
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