In a hurry? Click here to JUMP TO RECIPE!
These Pumpkin Sage Drop Biscuits are a quick and easy Thanksgiving dish that can be on the table in less than 25 minutes. They also are perfect to serve with fall soups and stews.
This post is part four of a six part series on Hosting a Vegetarian Thanksgiving. Please visit post one for the full menu and tips a hosting your own meat-free holiday.
And we are back with another part of the Vegetarian Thanksgiving series I started at the beginning of the month. Can you believe Thanksgiving (for the U.S.) is already NEXT WEEK? How did that happen? WHEN did that happen? If you are anything like me (a young, liberal woman) than it’s probably been a pretty exhausting past week which honestly has me craving comforting family time more than ever. I’m excited to spend time with my family and whip up a huge feast with my Ma next week. Are you up to anything exciting for Thanksgiving this year?
If needing table setting inspiration than make sure to check out this post and if you are looking for vegetarian Thanksgiving main dish recipes then check out this post.
This recipe is from Jennifer Farley’s wonderful cookbook, The Gourmet Kitchen. As I mentioned in the previous post, I like to lean on recipes from cookbooks and magazines when planning for a big event because the recipes tend to be more reliable than a recipe from a blog that may have only been tested once or twice. Because of this, I turned to Jennifer’s book for the biscuits for my Thanksgiving spread. Containing only 11 ingredients and taking thirty minutes to make, this recipe for Pumpkin Sage Drop Biscuits was one of the easiest bread recipes I’ve ever tackled. Another benefit of this recipe is that the sage and pumpkin flavor combination left my house smelling like fall. This recipe makes plenty of buttery biscuits and I served the leftovers with soup the following week and enjoyed them with maple syrup for breakfasts.
Jennifer’s cookbook is also filled with tons of simple recipes perfect for weeknight meals. It just came out last month so I haven’t had time to dive into making more than just this recipe (which I’ve already made twice now!) yet but I’m excited to explore it more.
Pumpkin Sage Drop Biscuits recipe below:
Pumpkin Sage Drop Biscuits
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
These Pumpkin Sage Drop Biscuits are a quick and easy Thanksgiving dish that can be on the table in less than 25 minutes. They also are perfect to serve with fall soups and stews.
Course:starter
Cuisine:Vegetarian
Servings: 24 biscuits
Calories: 80 kcal
Author: Jennifer Farley
Ingredients
- 2cupsall-purpose flour
- 1Tbspbaking powder
- 1/4tspbaking soda
- 1 1/2tspgranulated sugar
- 1tspkosher salt
- 1/4tspcinnamon
- 1/4tspnutmeg
- 2tspfinely chopped sage
- 8Tbspunsalted butter, cold and cut into small chunks
- 3/4cuppumpkin puree
- 3/4cupbuttermilk
Instructions
Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, and sage. Add butter and use your clean fingers to work it into the dry dough until it resembles coarse cornmeal. Make a well in the center and add in pumpkin puree and buttermilk to the middle. Whisk together the pumpkin puree and buttermilk and then fold the dry ingredients into the wet just until everything comes together (be careful not to overmix or the biscuits will be tough).
Use round Tbsp measuring spoon to scoop heaping dough mounds onto the prepared baking sheet. Bake for 15 to 17 minutes or until they begin told brown on the top.
Nutrition Facts
Pumpkin Sage Drop Biscuits
Amount Per Serving
Calories 80Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 119mg5%
Potassium 87mg2%
Carbohydrates 9g3%
Protein 1g2%
Vitamin A 1325IU27%
Vitamin C 0.3mg0%
Calcium 36mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Styling & photography notes: Wood bowls and wood spoons: Bomisch / Ceramic white pourer: m.bueno / Ceramic black and white plates: Herriot Grace / Cheeseboard: Scrap Cycle / Photos shot with a Canon EOS 5D Mark III
and edited with Adobe Photoshop CC.
Related Posts
Vegan Pumpkin Baked Ziti (Easy Thanksgiving Vegetarian Main)
This Vegan Pumpkin Baked Ziti recipe (from the Veganomicon cookbook) is the perfect easy Thanksgiving…
Vegetarian Thanksgiving Main Entree Recipe: Mini Pumpkin Pot Pie
These Mini Pumpkin Pot Pie are the perfect vegetarian Thanksgiving main dish. They also make…
Pumpkin Pistachio Muffins
Where the heck has October gone? I had all these fall recipe ideas and they…
