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Pumpkin Sage Drop Biscuits

These biscuits are surprisingly easy to make and would be a great addition to your Thanksgiving table.
Print Recipe
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 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

Equipment

  • 1 Cookie Sheet

Method
 

  1. Preheat your oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or foil. Set aside.
  3. 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.
  4. 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.
  5. Drop the dough onto your baking sheet in scoops of about 2-3 tablespoons each. You should have around a dozen biscuits.
  6. Bake them about 15 minutes or until slightly browned around the edge