Pumpkin Sage Drop Biscuits are crispy on the outside, tender on the inside and packed with fall flavor!
So I can’t believe it, but pumpkin season is winding down…only a few weeks left until Thanksgiving. I know a lot of people have major pumpkin burnout this time of year, but I am SO VERY SAD! I don’t love it when pumpkin shows up in August, but I do kinda-sorta wish we had one more month squished between October and November to enjoy all the fall things, when it actually FEELS like fall!
Another reason we need an extra month this time of year is so many great cookbooks are released…and if we’re lucky, said cookbooks will include pumpkin recipes. Life is good.
There are so many gorgeous recipes in this book, it was heard to narrow it down to one…but like I said, I am a sucker for pumpkin this time of year and inside the pages of The Gourmet Kitchen there is a recipe for Pumpkin Sage Drop Biscuits that I kept coming back to time and time again.
Not only were these biscuits delicious, they were unbelievably easy and gorgeous!
You just whisk together the dry ingredients…
And then work in some cold butter…
Once it resembles coarse sand you stir in some pumpkin and buttermilk.
Just give it a few stirs until it just comes together…
Jennifer says, the less you stir the dough, the fluffier they will be!
I used a large cookie scoop to portion the dough out on the baking sheet. I made mine a little larger than the recipe suggests, but more is more, right?
When they are baked they are crispy on the outside, and tender and fluffy on the inside!
And while they are perfect on their own, I am never one to turn away a little butter!
These biscuits are going to be a side dish at my Thanksgiving table this year…and I HIGHLY recommend checking out The Gourmet Kitchen for other fantastic options that are easy to prepare, but sophisticated enough for your most special occasion!
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons finely chopped fresh sage
- ½ cup cold butter
- ¾ cup pumpkin puree
- ¾ cup buttermilk
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sage.
- Add the butter and use your fingers to work it into the dry ingredients until it resembles a coarse cornmeal with a few scattered larger pieces of butter.
- In a separate bowl, whisk the pumpkin and buttermilk together. Pour into the dry ingredients, and use a spatula to fold together until just combined (less mixing equals softer biscuits).
- Use a large cookie scoop (I used 3 tablespoon sized scoop) to drop the biscuit dough onto the prepared baking sheet, 2 inches apart. Bake for 15-17 minutes until crisp on the outside and soft in the middle.
- Serve warm or at room temperature.