Pumpkin Sage Drop Biscuits

  • Author: The Gourmet Kitchen
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 17 minutes
  • Total Time Total Time: 27 minutes
  • Yield Yield: 15 biscuits 1x
  • Category Category: Bread
  • Method Method: Oven
  • Cuisine Cuisine: American
Pumpkin Drop Biscuits


These Pumpkin Sage Drop Biscuits are crispy on the outside, tender on the inside, and packed with fall flavor! An easy drop biscuits recipe perfect for Fall baking!



  • 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 ground nutmeg
  • 2 teaspoons finely chopped fresh sage
  • 1/2 cup cold butter
  • 3/4 cup pumpkin puree
  • 3/4 cup buttermilk


  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sage.
  3. 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.
  4. 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).
  5. 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.
  6. Serve warm or at room temperature.

Nutrition Information:

1 Biscuit
1.5 g
191.5 mg
6.8 g
15.3 g
2.3 g
17.6 mg

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