Pumpkin Biscuit Breakfast Sandwiches

5 from 1 vote

Pumpkin Biscuit Breakfast Sandwiches

These pumpkin biscuits make the best breakfast sandwiches. We fill them with ham and cheese and everyone in the house loves the savory flavors on a brisk Autumn morning.

Prep Time20

Cook Time20

Servings:

Calories: 434kcal

Ingredients

The Biscuits

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 optional
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Tsp Kosher Salt

The Sandwiches

10 Slices Ham Turkey is also good
10 Slices Swiss Cheese

Instructions

Preheat the oven to 450 F
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 sometimes make square biscuits because they are easier and allows air to enter through the sides. This helps the become fluffy
Bake for 18 -20 minutes
Once they are done set on a cooling rack
When the biscuits are sufficiently cool slice in half and add your ham and cheese
You can eat now, heat and melt the cheese inside or wrap in wax paper and freeze

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