2 cups All-Purpose Flour
2 TBSP fresh sage, finely chopped
1 TBSP baking powder
1 TBSP sugar
2 tsp kosher salt
1/4 tsp ground nutmeg
1 stick unsalted butter, cold, cut into cubes
1/2 cup canned pumpkin
1/4 cup, plus 1 TBSP whole milk
Egg wash, for brushing
1 package Proscuitto
8 slices manchego cheese
Preheat oven to 400 degrees F.
Sift together flour, baking powder, sugar, nutmeg, and salt. Mix in sage. Using your hands or a pastry cutter, incorporate cold butter into dry ingredients until the mixture looks crumbly like corn meal. You still will see some small lumps of butter.
Stir together pumpkin and milk. Make a well in the center of the dry ingredients. Pour in pumpkin mixture. Combine thoroughly. Do not over work your dough. You want all ingredients just brought together.
Roll dough out to 1/2″ thick. Using a 2.5″ cutter, form 8 biscuits. Place on a parchment lined baking sheet. Brush the tops with a small amount of egg wash. Bake for 15 minutes, or until golden on top. Let cool slightly.
When biscuits are cool enough to handle, cut in half. Place 1 slice prosciutto and 1 slice Manchego cheese in each.