A Dish for Fall - Pumpkin Sage Biscuits with Creme Fraiche and Ginger Infused Whitefish Roe
So it's Fall! We are going to be a little cliche here and embrace all. the. pumpkin.
Traditional pumpkin spices include ginger, so when I came across the Minimalist Baker's Pumpkin Sage Biscuits in my search for something "Fall" and "Halloween", (not something that is commonly linked to caviar), they just begged to be matched with our naturally infused Ginger Whitefish Roe.
These delicious, flaky biscuits would definitely be welcomed at an autumnal brunch or dinner or a classy Halloween themed gathering. They are easy to make and the subtle pumpkin and sage flavors pair so beautifully with the Ginger Whitefish Roe's pleasant sharpness.
Move over, Pumpkin Spiced Latte. You've been replaced.
Pumpkin Sage Biscuits with Creme Fraiche & Ginger Whitefish Roe (serves 8)
adapted from the Minimalist Baker to be non-vegan
3/4 cup unsweetened buttermilk
2 1/4 cups unbleached all-purpose flour (you can also use a 2:1 mix of unbleached all-purpose & whole-wheat pastry or whole white wheat)
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
pinch each ground cinnamon and nutmeg (optional)
4 Tbsp unsalted butter + more for topping
1/4 cup pumpkin puree (canned, or from a roasted pumpkin)
up to 3 Tbsp fresh sage, roughly chopped or torn (or sub 1 tsp dry sage)
creme fraiche and Tsar Nicoulai Ginger Infused Whitefish Roe for topping
1. Preheat oven to 450 degrees F
2. Measure buttermilk in a large liquid measuring cup or a bowl then whisk in pumpkin puree.
3. Mix flour(s), salt, baking soda, baking powder, cinnamon, and nutmeg (if using) in a large bowl.
4. Add cold butter and use a pastry cutter, fork, or your fingers to combine until small pieces remain and it looks like wet sand. Work quickly so the butter doesn’t get too warm. Add chopped sage and mix once more.
5. Using a wooden spoon, stir gently while pouring in the buttermilk-pumpkin mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be a little sticky, but not too much.
6. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself a couple times – hardly kneading.
7. Form into a 1-inch thick disc, handling as little as possible.
8. Use a 1-inch thick dough cutter or a similar-shaped object with sharp edges and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-9 depending on the size of your cutter.
9. Brush the tops with a bit more melted butter and gently press a small divot in the center using your thumb. This will also help them rise evenly, so the middle won’t form a dome.
10. Bake for 13-17 minutes or until fluffy and golden brown. These take a little longer to bake than traditional biscuits because the pumpkin adds extra moisture.
11. Garnish the top with creme fraiche and a generous spoonful of Ginger Infused Whitefish Roe. You can also halve the biscuits and garnish each open faced half.