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Fluffy buttermilk biscuits loaded with pumpkin and sage make for the perfect fall carb. 

Pumpkin Sage Biscuits
Well guys, I done diddly did it. I cracked open my first can of pumpkin for the season.

I say my “first” can and not my “only” can (which has been known to be the case in previous years) because for some reason I was feeling festive and bought two cans of pumpkin at the store.

Now that I’ve used up my yearly can and have another staring at me every time I open my pantry, I have to decide what else I will make with pumpkin this year. Maybe some Pumpkin Swirl Cake or Pumpkin Cinnamon Chip Cookies. Maybe I’ll put it towards a new recipe.

Maybe I’ll just eat Pumpkin Sage Biscuits until the cows come home.

Yeah, that sounds like a good plan.

I’m the Designated Biscuit Maker in my family. My sweet potato biscuit recipe is probably 97% to thank for snagging Boyfriend (although that’s another recipe and story for another time). So it seemed only fitting to adapt my favorite recipe and throw in some pumpkin for the season.

I also added some dried sage and black pepper – I saw The Pioneer Woman do it once on her show (although I can’t for the life of me remember which episode), and while I couldn’t recall exactly how much she used, I just went with my gut and spiced up my biscuits as I saw fit. And I saw fit to have a good amount of dried sage and spicy black pepper. The herby sage and the mellow pumpkin balance nicely with the occasional zing when you bite into a bigger piece of black pepper.

I love it.

This month my fellow #12Bloggers and I were challenged to bring you all pumpkin recipes. Make sure to check out each of their recipes for this autumnal season below:

5.0 from 3 reviews
Pumpkin Sage Biscuits
 
Yield: 8-9 biscuits
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons dried sage
  • ½ teaspoon black pepper
  • ¼ cup unsalted butter, cold, cut into pieces
  • ½ cup pumpkin puree
  • 1 cup buttermilk
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, sift together the flour, baking powder, baking soda and salt. Whisk in the sage and the black pepper.
  3. Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles a coarse meal with a few pea-sized pieces of butter remaining.
  4. In a large measuring cup, whisk together the pumpkin and the buttermilk. Pour into the dry ingredients and stir to combine, just until barely combined.
  5. Turn the dough out onto a floured surface. Dough may be sticky; if so, lightly flour the top of the dough. Use your hands to bring the dough into a ball, then gently pat into a disk. Fold dough in half, turn it 90 degrees, and pat out again, flouring the dough as needed. Fold in half again. Repeat this process 1 more time. After the last fold, roll dough to 1-inch thick. Cut with a biscuit cutter; press cutter straight down, then twist to remove the biscuit. Re-roll dough as necessary, noting that rerolled biscuits will not get quite as much "lift" as the first batch. Cut 8-9 biscuits.
  6. Place cut biscuits in a 10-inch ungreased cast iron skillet, or close together on an ungreased baking sheet. Bake for 12-14 minutes, or until golden on top.

 

18 Comments

    1. Did you know that Alex is from Morton, IL, aka “The Pumpkin Capital of the World”? (Libby’s is headquartered there.) Every year they have a Pumpkin Festival. It’s a Big Deal. I think you’d be in HEAVEN.

  1. I dub thee the biscuit queen! I saw this post on G+ and thought to myself, “I wonder if those are an offshoot of the biscuits that won Alex over…” sho ’nuff….sho nuff….

    Pumpkin and sage are a most excellent combo. Lovin me these fluffy lumps of lovejoy!

  2. YES. Perfect fall carb pretty much says it all!! Love the combination of sweet and savoury in the pumpkin, black pepper and sage. I’d eat these smothered in butter… because, well, butter. And pumpkin. And fall.
    *swoon* (two weeks til I’m back to the Aussie almost-summer! Argh!) xxx

  3. See now I have an unopened can of pumpkin in my pantry (the horror I know) just waiting to be used. Clearly it’s earmarked for some biscuit business.

  4. I am going to make this recipe. I like buttermilk and the sage – sounds intriguing. This is exciting! I will do a test batch before I bring them to my thanksgiving feast this year! thanks for the great recipe! P.S. I write for Simplysplendidfood.com

  5. This morning is the second time I make these biscuits, and they are wonderful and light..even the next day! Thank you so much. I do put less sage (1 1/2 tsp) and I mix the lemon juice and milk together instead of the buttermilk. I don’t use buttermilk too often.

  6. These are delicious. Thank you. I used half whole wheat and white flour. I also used half Greek yogurt and milk, since I didn’t have buttermilk. I always find that twelve minutes in the oven isn’t enough to cook the inside. I leave them in two minutes longer, then two or three with the heat shut off. I get a browner, lovely crust with tender insides. HEAVEN. Oh, I don’t usually use baking soda in my biscuits…but I did. They definitely rose higher than without!

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