Pumpkin Sage Drop Biscuits
These Pumpkin Sage Drop Biscuits are flavored with fresh pumpkin puree, nutmeg, cinnamon, fresh sage, and buttermilk. They’re fluffy and soft out of the oven, and also very easy to make.
How is your Thanksgiving menu planning going?
I haven’t begun planning yet, though truthfully I know what I’m going to make. Little tweaks may be made, but the staples are the same year after year.
One thing I must have on my Thanksgiving table is BISCUITS! Because gravy with rolls? Nope. Has to be a biscuit. And this year it will be these right here.
This recipe is from a wonderful cookbook called The Gourmet Kitchen, written by my dear friend Jen.
I was lucky enough to get an early peek at her cookbook and wrote a quote for the back which was this:
“This collection is beautiful and elegant, and has enticing flavor profiles that will have you running to the kitchen.”
Roasted Blueberry Creme Fraiche Ice Cream
Pistachio-Crusted Pork Tenderloin with Rhubarb Compote
Chocolate Brownies with Salted Tahini Frosting
Jumbo Lump Crab Pot Pie…
These are the types of flavor combinations Jen comes up with.
I have a lot of respect for Jen and her food, and what I really appreciate about her recipes is that they all have a special feel to them. There’s always a twist in there that makes you go “ooooohhhhhh.”
When I finally got a copy of Jen’s book in my hands, I knew I had to make these biscuits straight away. Drop biscuits are always so easy to make, and quick too. Let me show you how!
To start, mix together flour, baking powder, baking soda, sugar, salt, cinnamon, and nutmeg:
For the dry ingredients you also need fresh sage. Gather a few leaves to chop:
Add that to the dry mix, and whisk to combine:
Now add cubed butter to the dry mix:
Rub together with your fingertips until you get the texture of coarse cornmeal, with a few large butter pieces:
Then add a mixture of buttermilk and pumpkin puree for the wet ingredients:
Stir this gently with a spatula until you get a shaggy dough, and take care not to overmix:
Use a cookie scoop or spoon to portion out small mounds onto a baking sheet:
Bake for 15 minutes, then enjoy!
Jen says in her headnote, “These drop biscuits make a fantastic fall side dish if you’re serving soup or a stew. They’re hot and buttery right out of the oven, but you can really taste the pumpkin and sage flavors after they’ve cooled for a while.” To which I say, yes! The flavors are there but aren’t too strong, which is good because sometimes sage can get intense.
You can pick up a copy of The Gourmet Kitchen on Amazon and visit Jen’s blog for more recipes. Happy baking!
For more pumpkin baking:
Pumpkin Cake Roll by Fifteen Spatulas
Brown Butter Pumpkin Spice Doughnuts by Fifteen Spatulas
Pumpkin Cream Cheese Muffins from All Day I Dream About Food
Pumpkin Sage Drop Biscuits
- 10 oz all-purpose flour, by weight (2 cups, measured)
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1.5 tsp sugar
- 1 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 2 tsp finely chopped fresh sage
- 4 oz unsalted butter, cold and cut into small cubes
- 3/4 cup pumpkin puree
- 3/4 cup buttermilk
- Preheat the oven to 400F and line one large or two small baking sheets with parchment paper.
- In a large bowl, whisk the flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, and sage.
- Add the butter and use your fingers to work it into the dry ingredients until it resembles coarse cornmeal with a few scattered larger pieces of butter.
- In a separate bowl, whisk the pumpkin puree and buttermilk. Pour into the dry ingredients, and use a spatula to fold together until just combined (less mixing equals softer biscuits).
- Use an 1/8 cup (2 tbsp) cookie scoop to portion the biscuits onto the baking sheet; place at least 2 inches apart. Bake for 15 to 17 minutes, until crisp on the outside and tender in the middle.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.