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Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits Recipe

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Ingredients

For the Brown Butter:
6 oz Kerrygold Reduced Fat Irish Butter, divided
2 shallots
6 fresh sage leaves
For the Pumpkin Sage Biscuits:
2 cups all-purpose flour (plus more for rolling)
1 Tablespoon light brown sugar
2 1/2 tsp baking powder
1 1/2 tsp kosher salt
1/2 tsp baking soda
6 fresh sage leaves, finely chopped (this is half of original recipe so double if you want more sage flavor)
6 Tablespoons butter, cold and cut into small cubes
1/3 cup buttermilk, cold and well-shaken
3/4 cup pumpkin puree
1 Tbsp butter, melted
Preparation
To Make the Brown Butter:

View Full Recipe at Creative Culinary

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