Fluffy buttermilk biscuits loaded with pumpkin and sage make for the perfect fall carb.
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:
- Pumpkin Pie S’mores from Betsylife
- Mini Pumpkin Apple Chimichangas from Home Cooking Memories
- Pasta with Sausage and Creamy Sage Pumpkin Sauce from A Little Claireification
- Pumpkin Pie Yogurt from The Rebel Chick
- Pumpkin Patch Buttercream Frosting from Million Moments
- Pumpkin Nut Bread from A Night Owl Blog
- Pumpkin Pie Pudding Cups from Bless This Mess Please
- Pumpkin Oatmeal Pancakes from Mom Endeavors
- Iced Pumpkin Spiced Latte from See Vanessa Craft
- Pumpkin Hummus from Around My Family Table
- Pumpkin Chili From Plugged in Family
Pumpkin Sage Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons dried sage
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter cold, cut into pieces
- 1/2 cup pumpkin puree
- 1 cup buttermilk
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, sift together the flour, baking powder, baking soda and salt. Whisk in the sage and the black pepper.
- 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.
- 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.
- 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.
- 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.
Yay for tons of pumpkin recipes! Pumpkin + sage = yum!
Oh, pumpkin and sage are totally soulmates.
I think I just bought my dozenth (is that a word? aaaaanyway) can of pumpkin this season already — I CAN’T STOP. And now I’m going to go out and get my 13th can to get these biscuits in my life.
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.
These look delicious, Stephie. Pinned!
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!
You know me well. 😉
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
Butter always!!
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.
Um, obviously! It’s begging for biscuits and chili I think. 🙂
OMG THIS AND CHILI YESSSSSS!!!!! I need ’em
So this recipe looks glorious, and now I feel called to share my favorite pumpkin recipe with you, even though you’re more of a squash & sweet potato girl:
http://www.annies-eats.com/2009/10/27/pumpkin-pie-bars/
Wow. These look incredible!!! I can’t believe I’m saying this, but I have yet to break into pumpkin this year. This recipe is officially going on my list of things to try this year 🙂 Thanks so much for sharing!
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
I hope you enjoy them and they make the Thanksgiving feast cut!
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.
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!