A little bit of the Simon and Garfunkel herb mix (parsley, sage, rosemary and thyme...minus the parsley) make these savory bites a great vehicle for poached eggs, sopping up chili, or served with braised short ribs.
And I'm no baker, so if I can do it, you can!
|It's like a meatless Punkin' Egg's Benedict!|
3/4 cup pumpkin puree
1 tsp Worcestershire sauce
1 1/4 cup grated Parmigiano Reggiano
1/4 cup butter, melted
1 tsp fresh sage, minced
2 tsp fresh rosemary, minced
2 tsp fresh thyme, mince
2 tsp black pepper
1 tsp salt
1 2/3 cups flour
2 1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 400.
In a large mixing bowl, combine pumpkin, 1 egg, 1 cup cheese, butter, herbs, salt and pepper until smooth. In a separate bowl, sift together flour, baking powder, and baking soda. In thirds, add dry ingredients to the wet stirring to combine thoroughly until incorporated.
Roll out dough on a lightly floured surface into a 1" thick disk. Using a 2" biscuit cutter (I use my Clabber Girl tin as my southern husband told me was proper), cut out biscuits and transfer to a baking sheet. Reform dough and roll out again until you've got 12 biscuits.
Beat remaining egg and 1 Tbl water to make an egg wash. Brush egg biscuit and top with remaining cheese. Bake for 15 minutes. Cool slightly and chow down!