I remember hearing talk around the office, quite a few years ago, about angel wings. Now these angel wings are not the kind you will be seeing at your doorstep tomorrow evening, sweetly saying “trick or treat.” These angel wings are the kind made by a particular Italian restaurant, utilizing butternut squash raviolis to create magnificently delicious drama. After hearing the hype, I made a date to try these, and they indeed lived up to their glorified status. There, on the plate, were delicate raviolis, arranged on the plate in pairs. They looked like little wings, with a light sage alfredo sauce beneath. Something about the butternut squash, the sage, the alfredo… The combination is truly affinitous. (Can I use this, maybe, made up word?)
I have since created a few reincarnations of this meal, and have enjoyed the combination enough to attempt a biscuit recipe using pumpkin and sage. The pumpkin is just moist enough along with the added water. By simply adding it to a baking mix, I created these simple and rustic biscuits. They paired well with soup we had that evening, and I suppose almost any hearty, hot meal would be appropriate.
One day I would like to try my hand at creating an alfredo style gravy for these biscuits. What do you think? Have you tried something similiar to angel wings? What about alfredo gravy? Would this be completely off the wall, or should I attempt to create it?
So, tell us…
Have you tried this recipe? Have you made something similar? Do you like a particular photo? Does a step seem unclear? We believe that recipe creation, along with photography and writing skills, are a process best perfected by practice. Please let us know your thoughts in the comments section below.
- 3 cups buttermilk baking mix
- 1 teaspoon ground sage powder
- 1 cup pumpkin puree
- 2 teaspoons water
- 2 Tablespoons butter melted
- 1 teaspoon honey
- Preheat oven to 425°. Grease 8" x 8" pan with cooking spray or butter.
- Stir 1 teaspoon ground sage powder with 3 cups baking mix in a large bowl, mix well.
- Combine 2 teaspoons water to 1 cup pumpkin puree in a medium bowl.
- Add the pumpkin puree to the dry ingredients, and stir using a fork until a course dough forms.
- Using your hands, knead dough 10 times. Dough should be stiff, yet pliable.
- Spread dough evenly into an 8" x 8" pan. Using a sharp knife, cut into squares.
- Combine the melted butter and honey and drizzle over biscuits. Make sure it gets into all seams of the dough, but also covers the top of the biscuits.
- Bake in the oven for 10-12 minutes.
These biscuits are somewhat rustic and they pair well with a hot soup or anything with parmesan and cream.