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Pumpkin Sage Biscuits

November 18, 2009 by The Runaway Spoon 12 Comments

Perhaps the most over-looked, undervalued aspect of the Thanksgiving meal is the bread basket.  Now, I love a good dinner roll and I think that’s what ends up on the table most of the time. If you are lucky, you have a family member who specializes in good, old-fashioned Parker house or cloverleaf or fantan rolls and they provide them every year.  And make no mistake, there are in fact some mighty good frozen options out in the world.  But this year, why not give that lonely bread basket some love with some homemade biscuits, flavored just right for the holiday.

Pumpkin Sage Biscuits

You can use any size biscuit cutter you prefer.  For a big meal like Thanksgiving, a small, maybe 1 ½ inch cutter might be right.  I have also used a pumpkin shape cutter for these.

2 cups all-purpose flour (plus more for rolling)

1 Tablespoon light brown sugar

2 ½ teaspoons baking powder

1 ½ teaspoons kosher salt

½ teaspoon baking soda

10 -12 fresh sage leaves, finely chopped

6 Tablespoons butter, cold and cut into small cubes

1/3 cup buttermilk, cold and well-shaken

¾ cups pumpkin puree (from a 15 ounce can)

1 Tablespoon butter, melted

Preheat the oven to 425 degrees.  Line a 9 inch round pan with parchment paper or spray it with cooking spray.

In the bowl of an electric mixer, stir together the flour, brown sugar, baking powder, salt and baking soda to combine.  Lightly stir in the chopped sage.  Drop the cubes of cold butter into the flour and with the paddle attachment, blend on low speed until the mixture looks like coarse meal, with a few pieces of butter still visible.

In a small bowl, whisk together the buttermilk and pumpkin puree.  Add to the flour mixture and blend until the dough just comes together.  If the dough is too moist, add a bit more flour.

Turn the dough out onto a floured surface and pat into a circle about ½ inch thick.  Using a floured biscuit cutter, stamp out biscuits and transfer to the prepared pan, placing the biscuits close together and close to the sides of the pan.  Gently reform the dough and pat out again, and then cut out more biscuits.

Bake the biscuits for 10 minutes; remove from the oven and brush with the melted butter.  Return to the oven for another 2 minutes and bake until risen and lightly golden.

These will keep in an airtight container for 2 days, or you can make the dough, pat it out, wrap it in plastic and refrigerate overnight.  Cut and bake the next day.

Makes 1 dozen 2-inch biscuits

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Filed Under: Breakfast And Brunch, Sides, Snacks And Starters, Southern Specialties Tagged With: bread, pumpkin, Thanksgiving

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Comments

  1. Nutmeg Nanny says

    November 18, 2009 at 2:33 pm

    These look perfect for Thanksgiving! Yum 🙂

  2. Stephanie says

    September 9, 2011 at 6:53 pm

    I’m already in the mood for pumpkin, and these sound so good! Pumpkin is one of my favorite things about fall. Can’t wait to try this recipe, but I’m not waiting until Thanksgiving!

  3. Sallie says

    August 26, 2012 at 5:03 pm

    These sound amazing! Has anyone tried them with fresh pumpkin, or do you have tips for using/substituting fresh pumpkin? Thanks!

  4. The Runaway Spoon says

    August 30, 2012 at 4:56 pm

    I have never made with fresh pumpkin, but I am sure roasted pumpkin, well mashed or pureed, would work perfectly. Don’t let the puree be to wet though or the biscuits won’t hold together.

  5. Alissa says

    October 4, 2012 at 9:16 am

    Made these last night and they were delicious! Although they did turn out a bit salty so I think I’ll cut that back a bit next time. Yum!

  6. Dee Rowe says

    July 11, 2019 at 7:37 pm

    Can I use gluten free flour for this recipe

  7. The Runaway Spoon says

    July 12, 2019 at 12:47 am

    The only gluten free flour I have had luck with in making biscuits is Cup4Cup but I have never used it in this recipe

  8. Dee Rowe says

    July 12, 2019 at 8:14 am

    Thank you

Trackbacks

  1. Getting ready for Thanksgiving, Thanksgiving preparation, Thanksgiving recipes | says:
    November 21, 2009 at 9:52 am

    […] Pumpkin sage biscuits […]

  2. Sunday Share: 11/06/2011 {Recipe Finds} « Gypsy World Spice Cafe says:
    November 6, 2011 at 10:22 am

    […] The Runaway  Spoon  Pumpkin Sage Biscuits […]

  3. Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits — A Denver Colorado Food Blog - Sharing food through recipes and photography. says:
    November 14, 2011 at 8:02 am

    […] to serve my sage/onion butter on. I owe a debt of gratitude to @TheRunawaySpoon for suggesting her Pumpkin Sage biscuits. So PERFECT! Thanks Run (I know…probably not your first name but we haven’t […]

  4. Sage Recipes: 45 Things To Do With Fresh Sage | Chocolate & Zucchini says:
    November 22, 2015 at 9:40 am

    […] a piece of pork sausage (out of casing), batter and fry. – Sage and cheddar biscuits or pumpkin sage biscuits – Sage ice cream – Sage panna […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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