It’s that time of year where soups, chilis and stews can typically be found cooking most nights at our house. These meals usually require a slice of cornbread, crackers or a savory biscuit. These easy drop biscuits go together quickly and are perfect with just about any bowl of soup! Makes about 1 dozen biscuits.

For ingredients options:
- I used Bob’s Red Mill Gluten-Free 1:1 Flour blend.
- I made this dairy-free by using Earth Balance Vegan/Soy Free Butter and using coconut milk (plus 1 tsp vinegar) for buttermilk.
- You can use dried sage if you can’t find fresh. Just use 1 Tbsp dried sage in the biscuits and 1/4 tsp dried sage in the topping.

Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
biscuits
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Ingredients
Biscuits
- 2 cups gluten-free flour
- 2 tbsp baking powder
- 1 tsp salt
- 2 Tbsp fresh sage minced
- 1/2 cup pumpkin puree
- 1/4 cup butter, cold cut into pieces
- 1 cup buttermilk
Butter Topping Sauce
- 1/4 cup butter melted
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp fresh sage minced
Ingredients
Biscuits
Butter Topping Sauce
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Instructions
- In a large bowl, combine dry ingredients for biscuits. Cut in cold butter until slightly crumbly.
- Gently stir in pumpkin and milk until just combined, taking care not to overmix.
- Spoon dough onto a lined baking sheet into about 12 biscuits. Bake at 425F for about 15-20 minutes or until slightly browned.
- Meanwhile, add ingredients for topping into a small bowl. Remove biscuits from oven and drizzle with butter topping.
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