Pumpkin Sage Drop Biscuits

 Pumpkin Sage Drop Biscuits are going to make your holiday
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.

Pumpkin Sage Drop Biscuits The Gourmet Kitchen Cookbook
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.

Pumpkin Sage Drop Biscuits dry ingredients
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. 

Pumpkin Sage Drop Biscuits wet ingredients
And you "drop" these biscuits right onto a baking tray with a scoop. It couldn't be easier.

Pumpkin Sage Drop Biscuits in a basket
I love the naturally orange color from the pumpkin. It makes these biscuits beyond festive.

Pumpkin Sage Drop Biscuits are gorgeous

Pumpkin Sage Drop Biscuits are simple and delicious
I would suggest doubling the recipe, they disappear quickly.

Pumpkin Sage Drop Biscuits

Print Recipe

Pumpkin Sage Drop Biscuits

Recipe from: | Serves:


  • 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:

  1. Two Years Ago: Challah Bread and Kielbasa Stuffing
  2. Three Years Ago: Slow Cooker Sweet and Smokey Cocktail Meatballs
  3. Six Years Ago: Plum and Nectarine Crisps
  4. Seven Years Ago: Chicken Poblano Casserole
  5. Eight Years Ago: Mixed Green Salad with pears, Goat Cheese and Fig Vinaigrette

Post a Comment

8 Comments and 1 Reply

  1. Sage is one of my favorites. I bet it adds a wonderful flavor to these biscuits!

  2. Pumpkin and sage….sooooo good!

  3. These biscuits sound INCREDIBLE! I’d like one… or maybe five… :)

  4. Her book is gorgeous! I just got a copy and I’m in love with every page!

  5. Liren 6

    I would definitely need to double this recipe – they would disappear very quickly at our house! Thanks for sharing my pumpkin sage polenta, too, Cathy!

  6. These biscuits sound incredible! Biscuits are my favorite part of any meal, for sure, and these ones I know would be a huge hit!

  7. Jen @ The Weary Chef 8

    These biscuits look amazingly delicious! I think I will need a double batch for my family!

  8. I love drop biscuits and I love the sound of these!


Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting