Pumpkin Sage Drop Biscuits

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.

Print Recipe

Pumpkin Sage Drop Biscuits

Prep Time

10 minutes

Cook Time

20 minutes

Servings

biscuits

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

Prep Time 10 minutes Cook Time 20 minutes Servings biscuits 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

Instructions

1. In a large bowl, combine dry ingredients for biscuits. Cut in cold butter until slightly crumbly.
2. Gently stir in pumpkin and milk until just combined, taking care not to overmix.
3. Spoon dough onto a lined baking sheet into about 12 biscuits. Bake at 425F for about 15-20 minutes or until slightly browned.
4. Meanwhile, add ingredients for topping into a small bowl. Remove biscuits from oven and drizzle with butter topping.

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