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. Enjoy on their own, or add to a piping hot bowl of Chicken Spinach Tortellini Soup.

Pumpkin Biscuits - on a Silicone Mat with Sage

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.

Pumpkin Biscuits Recipe Batch on Silicone Mat

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.”

I mean….

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.

The Gourmet Kitchen Cookbook Cover

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:

Flour, Spices, and Leavener in Bowl with Whisk

For the dry ingredients you also need fresh sage. Gather a few leaves to chop:

Fresh Sage Leaves on Cutting Board

Add that to the dry mix, and whisk to combine:

Finely Chopped Sage Leaves in Bowl of Flour

Now add cubed butter to the dry mix:

Butter Cubes On Top of Flour Mixture in Bowl

Rub together with your fingertips until you get the texture of coarse cornmeal, with a few large butter pieces:

Butter Cubes Worked Into Flour Mixture in Bowl

Then add a mixture of buttermilk and pumpkin puree for the wet ingredients:

Adding Pumpkin Mixture to Biscuit Ingredients in Bowl

Stir this gently with a spatula until you get a shaggy dough, and take care not to overmix:

Pumpkin Biscuit Dough in Mixing Bowl

Use a cookie scoop or spoon to portion out small mounds onto a baking sheet:

Drop Scoops of Pumpkin Biscuit Dough on Silicone Mat

Bake for 15 minutes, then enjoy!

Pumpkin Buttermilk Biscuits - Freshly Baked on Sheet Pan

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 Biscuits - on a Silicone Mat with Sage

Pumpkin Sage Drop Biscuits

Servings: 19 to 24 biscuits
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
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 they are also very easy to make.
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Ingredients

  • 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

Instructions 

  • 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

Calories: 101kcal, Carbohydrates: 12g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 94mg, Fiber: 1g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Side Dish
Cuisine: American
Author: Joanne Ozug