These biscuits are quick to make if you prepare the puree in advance. They are best enjoyed warm out of the oven or eaten within a few hours of baking.
| 2 | C | all-purpose flour |
| 1 | tbsp. | baking powder |
| 1 | tsp. | salt |
| 1/2 | C | cold butter, cubed |
| 2 | tbsp. | chopped, fresh sage |
| 1 | egg | |
| 1 | C | pumpkin or squash puree |
| 3 | tbsp. | milk |
Preheat oven to 425F.
Stir together flour, baking powder and salt in a large bowl. Add butter and rub into flour using your finger-tips until mixture resembles bread crumbs. Stir in sage.
Whisk together egg, squash puree and milk. Add to dry ingredients and mix to form a soft dough. Turn onto flour-dusted surface and, with floured hands, knead gently. Pat into a 1/2-inch thick circle. Using a 2-1/2 inch floured cookie cutter, cut out biscuits. Gently knead together scraps and pat out again for extra biscuits.
Place biscuits on baking sheet, brush tops with milk, then bake 15 minutes or until risen and golden.
Makes 12 biscuits.