Fortunately, the edible parts can also be recreated when you come back to reality. And reality, I assure you, is better with pumpkin sage biscuits.
Ingredients
2 cups multigrain pancake mix plus extra for dusting
1 pastured egg
2 tbsp softened butter
1/3 - 1/2 can pureed pumpkin
1 tbsp chopped fresh sage
1.5 tbsp whole milk Greek yogurt
Preheat oven to 425°.
Combine all the ingredients in a mixing bowl and mash with a fork until blended. Knead a few times with your hands, then form the dough into a ball (if it's much too dry, add a little water; if it's very sticky, dust with a little flour or pancake mix).
Place dough on a lightly floured wooden cutting board and pat or roll out evenly to 1/2 inch thickness. Cut out biscuits with a drinking glass or cookie cutter and lay on a lightly greased cookie sheet.
Bake for 8-9 minutes or until golden on the bottom.
Makes 8-10 biscuits.
