A classic pairing of ingredients come together with these buttery and flavorful Pumpkin Sage Drop Biscuits. The perfect addition to your holiday meal, but will remain a favorite to be served alongside soups and stews all season long.
Just when you weren’t sure what type of bread to make for your Thanksgiving feast, this recipe arrived! It’s a sign for sure. Yes, these biscuits are perfect with soup and stew, but a large basket of these gorgeous, naturally autumn colored rolls next to your Thanksgiving turkey is going to have your family and friends begging for the recipe.
My sage plant in the garden is still proudly displaying all its leaves…holding on through November to be used up in all kinds of fall recipes. By the way, have you ever fried sage leaves and added them to soup? I’ve done it here and it’s amazing. You need to try it. Soon.
In this recipe, fresh sage is minced into finely chopped pieces and combined with pumpkin puree. Pumpkin and sage are a natural pairing making for the perfect savory-sweet balance. Best part, these biscuits are so simple to put together. Hand the recipe over to your teenagers for their help with the holiday meal. They will revel in success making these biscuits and your guests will love eating them too.
This delicious recipe comes hot off the presses from my friend’s brand NEW gorgeous cookbook, The Gourmet Kitchen. Jennifer, also the creator of the blog Savory Simple, has outdone herself with this book. Every recipe boasts a beautiful photo and each recipe is thoughtfully written with the home cook in mind. That’s you.
Some of my favorite recipes from the book so far have been Maple Bacon Brussels Sprouts, Pineapple Cake, Jumbo Lump Crab Sliders and let’s not forget that delicious Black Bean Tortilla Casserole that my family gobbled up. There is so much yummy in this book. Please pick one up for yourself and a friend this holiday season…you won’t be disappointed. You can feel the love that went into crafting this book.
What’s great about making drop biscuits is you get to use your hands. No mixers are necessary. This crumb base comes together easily with your fingers.
And you “drop” these biscuits right onto a baking tray with a scoop. It couldn’t be easier.
I love the naturally orange color from the pumpkin. It makes these biscuits beyond festive.
I would suggest doubling the recipe, they disappear quickly.
Pumpkin Sage Drop Biscuits
- 10 oz (2 cups) all-purpose flour
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 1-1/2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons finely chopped fresh sage
- 4 oz (8 Tablespoons) unsalted butter, cold and cut into small cubes
- 3/4 cup pumpkin puree
- 3/4 cup buttermilk
- Preheat oven to 400 degrees F. Line a large baking tray with parchment paper.
- In a large bowl, combine flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg and sage. Add butter and use your fingers to work the cold butter into the dry ingredients. It will resemble a coarse cornmeal with a few larger pieces of butter intact.
- In a separate bowl, whisk together the pumpkin and buttermilk. Pour into the flour mixture, using a spatula to fold ingredients together until just combined. Do not overmix.
- Use an 1/8 cup (2 Tablespoon) cookie scoop to portion biscuit dough onto the baking sheet at least 2 inches apart. Bake for 15 to 17 minutes, until crisp on the outside and tender in the middle.
Other Pumpkin and Sage Recipes You Might Enjoy:
- Pumpkin Sage Polenta
- Pumpkin Ravioli with Sage Brown Butter
- Pumpkin Baked Ziti with Sage Sausage
- Roasted Pumpkin Sage Soup
- Pumpkin Sage Beer Bread
- Two Years Ago: Challah Bread and Kielbasa Stuffing
- Three Years Ago: Slow Cooker Sweet and Smokey Cocktail Meatballs
- Six Years Ago: Plum and Nectarine Crisps
- Seven Years Ago: Chicken Poblano Casserole
- Eight Years Ago: Mixed Green Salad with pears, Goat Cheese and Fig Vinaigrette