- 2½ cups self-rising flour
- 3 tablespoons sugar
- 1 tablespoon pumpkin pie spice
- ½ cup unsalted butter cold
- 1 cup puréed pumpkin
- 1¼ cup buttermilk
- ¾ cup all-purpose flour for shaping
- 1 stick salted butter softened
- 1 teaspoon ground cinnamon
- ½ teaspoon ground sage
- ½ teaspoon sugar
-
Pre-heat the oven to 425ºF and arrange a shelf slightly below the center of the oven. Butter an 8-inch cake pan and line it with parchment paper or a silicone liner.
-
Combine the flour, sugar and pumpkin pie spice in a large bowl. Grate the butter into the flour and stir it in to coat evenly. In a separate bowl combine the pumpkin purée and buttermilk. Mix the wet ingredients with the dry ingredients, just until combined. Do not overmix. The dough should be quite wet.
-
Spread the all-purpose (not self-rising flour) out on a small cookie sheet. With a spoon, scoop evenly sized balls of dough into the flour, making sure they don’t touch each other. With floured hands, coat each dough ball with flour and toss them gently from hand to hand to shake off any excess flour. Place each floured dough ball into the prepared pan, right up next to the other. This will help the biscuits rise up, rather than spreading out. You might need to do the above in batches.
-
Place the cake pan on the arranged shelf in the oven. Bake until lightly browned, about 25 minutes. Brush the tops of the biscuits with some melted butter and pop back into the oven for another 5 minutes or so, until nicely browned.
-
To make the Cinnamon-Sage Butter, whip the butter with an electric mixer. Combine the cinnamon, sage and sugar together and add it to the whipped butter, mixing until combined. Transfer to a serving dish and serve at room temperature.
-
Turn the biscuits out onto a plate, and then invert them again so they are right side up. Pull or cut the biscuits apart and serve immediately with the Cinnamon-Sage butter or honey if you prefer.