Pumpkin Biscuit Breakfast Sandwiches
Ingredients
- 2/3 Cup Pumpkin Puree
- 2.5 Cups Flour
- 1.5 Tsp Baking Powder
- 1/2 Cup Unsalted Butter
- 1/3 Cup Buttermilk
- 1 Tbsp Maple Syrup
- 8 Sage Leaves
- 1/2 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1 Tsp Kosher Salt
- 10 Slices Ham
- 10 Slices Swiss Cheese
Instructions
- Keep the butter in the fridge until ready to use
- Mix together flour, baking powder, cinnamon, Nutmeg, Kosher salt
- Chop the sage leaves or if you do not have fresh sage you can use 1 teaspoon of ground sage
- In another bowl mix together the pumpkin, buttermilk, and maple syrup
- With a box grater, quickly grate the cold butter into the dry ingredients
- Stir to combine the wet ingredients with the dry ingredients, do not over mix, It should be shaggy and crumbly looking
- Turn the dough out onto a clean floured surface
- Create the shape of a rectangle with your hands
- Fold the dough over 2- 3 time and bringing back to the rectangle shape
- Cut the biscuits into your desired shapes. We make square biscuits because they are easier and allows air to enter through the sides. This helps the become fluffy
Notes
After the muffins have been made all you need to do is assemble these sandwiches. This is so easy!
reheat instructions from freezer- microwave 1 minute on 50% power then 30 seconds on high
Nutrition
Calories: 434kcalCarbohydrates: 34gProtein: 18gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 73mgSodium: 839mgPotassium: 223mgFiber: 2gSugar: 3gVitamin A: 3725IUVitamin C: 1mgCalcium: 266mgIron: 3mg
Tried this recipe?Let us know how it was!