These sky-high savory pumpkin sage biscuits can be made in a flash with simple pantry ingredients and fresh sage.
I’m sharing this recipe for Savory Pumpkin Sage Biscuits in honor of #PumpkinWeek 2017. I’ve paired the pumpkin with the subtle woodsy flavor of fresh sage, but feel free to substitute a different fresh herb or even dried herbs from your pantry. However, If you choose to use a dried herb, cut back on the quantity you use as the flavor of dried herbs are considerably stronger than their fresh counterparts.
These pumpkin sage biscuits don’t require any special tools or kitchen equipment. A wooden spoon or spatula, a few bowls, a whisk, a muffin tin, and some non-stick cooking spray are basically all you’ll need to be successful. This recipe makes nine extra-large savory biscuits but doubling the recipe is easy and all you’ll need to do if nine biscuits aren’t enough.
To make nine extra-large pumpkin sage biscuits you’ll need one cup of canned pumpkin puree, two and a half cups all-purpose flour, four teaspoons baking powder, one teaspoon salt, one and a half teaspoons of chopped fresh sage, four eggs, two tablespoons buttermilk, two cloves of garlic, and four tablespoons of melted butter.
That’s it! How much easier can you get?
If you’re ready to get baking, let’s begin. Your pumpkin sage biscuits will be ready in less than 30 minutes…
In a large bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside. In a medium bowl whisk together the eggs…
…buttermilk, pumpkin puree, sage, and garlic.
Pour the wet ingredients into the dry ingredients and stir well to combine.
Pour in the melted butter and mix. Scoop the biscuit batter into a muffin tin that has been sprayed liberally with non-stick spray. Bake the muffins in a preheated 350 degree oven for 20-22 minutes.
Serve warm with butter and enjoy!
To find other delicious pumpkin recipes I’ve shared in the past, both sweet and savory, please click on the following recipe titles listed below:
and today’s recipe for Savory Pumpkin Sage Biscuits for #PumpkinWeek 2017
- 2½ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 cup pumpkin purée
- 2 tablespoons buttermilk
- 2 cloves garlic minced
- 1½ teaspoons minced fresh sage
- 4 tablespoons butter melted
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the eggs, pumpkin puree, buttermilk, garlic, and sage.
- Add the wet ingredients into the dry ingredients and stir well to combine.
- Stir the melted butter into the batter and mix.
- Scoop the batter by heaping tablespoons (or use an ice cream scoop) into a muffin tin that has been sprayed with non-stick spray.
- Bake the biscuits in a preheated oven for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool for 5 minutes and remove the biscuits from the tin.
- Serve warm with butter and honey if desired.
Tools and equipment:
wooden spoon or spatula
tablespoons or ice cream scoop
non-stick baking spray
For 2017 there are 31 food blogger participants in this year’s #PumpkinWeek. #PumpkinWeek is an annual celebration of all things pumpkin (sweet and savory) and is hosted by Terri Truscello Miller of Love and Confections . Thank you, Terri, for all your hard work in bringing this event together!!
By clicking on the #PumpkinWeek recipe titles below you’ll be taken directly to the food bloggers site and their particular recipe. From there you can read all about it and get the full recipe and instructions. Have fun finding new pumpkin recipes you guys!
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Pumpkin Spice Coffee Syrup from The Nifty Foodie.
Savory Pumpkin Recipes:
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.
Sweet Pumpkin Recipes:
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.I hope you’ve enjoyed all these #PumpkinWeek 2017 recipes as much as we’ve enjoyed bringing them to you. If you have any questions for me regarding this post or any other, please don’t hesitate to contact me directly or leave me a comment in the comment section below.
For additional information regarding my Kudos Kitchen recipes, or my hand painted glassware and fabric items, please contact or follow me on:
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!