It’s the time of the year that we love to bake, and this easy recipe checks all of the boxes for us. Eggs can be scarce this time of year, but these biscuits only use two. We include substitutions to easily make them dairy and gluten free. We’re making these this year for an easy addition to our Thanksgiving menus. Let us know how you like them! If you’re looking for another easy holiday recipe, try our Pumpkin Chocolate Chip Cookies.
Pumpkin Sage Drop Biscuits
- 1 Cookie Sheet
- 2½ cups of all purpose flour or gluten free flour - plus more for dusting hands etc.
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon finely minced sage leaves
- a pinch of salt
- 1 stick of cold butter or dairy free butter cut into cubes
- 2 eggs room temperature
- 1/2 cup of milk or plant based milk
- 1 cup pumpkin puree - plain
- Preheat your oven to 400 degrees F.
- Line a baking sheet with parchment paper or foil. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Using a pastry cutter or two forks or whatever you usually use, cut butter into this dry mix until it looks like coarse meal. Some larger pieces are fine.
- In a medium bowl, whisk together your eggs, milk, pumpkin, and sage. Make a well in the dry ingredients pour in the liquids. Quickly stir them together into a dough. It will be sticky, so if you want to get your hands in to finish the mixing, flour them well first.
- Drop the dough onto your baking sheet in scoops of about 2-3 tablespoons each. You should have around a dozen biscuits.
- Bake them about 15 minutes or until slightly browned around the edge