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.
Ingredients
10ozall-purpose flour, by weight(2 cups, measured)
1tbspbaking powder
1/4tspbaking soda
1.5tspsugar
1tspkosher salt
1/4tspground cinnamon
1/4tspfreshly grated nutmeg
2tspfinely chopped fresh sage
4ozunsalted butter, cold and cut into small cubes
3/4cuppumpkin puree
3/4cupbuttermilk
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.