These sky-high and delicious savory pumpkin biscuits can be made in a flash with simple pantry ingredients and fresh sage. They’re deliciously easy and deliciously pleasing!
I’ve paired the flavor of pumpkin with the savory and subtle woodsy flavor of fresh sage, but feel free to substitute a different fresh herb or even dried herbs from your pantry if you like.
However, should you choose to use dried herbs as opposed to fresh, cut back on the quantity you use, as the flavor of dried herbs are considerably stronger than their fresh counterparts.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making savory pumpkin biscuits with sage is available at the end of this post.
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The ingredient list;
- 100% Pure Pumpkin Puree
- All-Purpose Flour
- Baking Powder
- Salt
- Fresh Sage Leaves (dried will also work)
- Eggs
- Buttermilk
- Butter
- Garlic
Why this easy pumpkin biscuit recipe works;
These savory 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 to do if nine biscuits aren’t enough.
That’s it! How much easier can you get?
Can these savory pumpkin rolls be frozen?
Yes!
Cool them completely and then add them to a freezer-safe container, or large freezer zip-top bag in a single layer and freeze for up to two months.
To reheat from frozen;
- Allow the biscuits to thaw completely.
- To microwave; wrap each biscuit individually in paper towels and microwave on medium power until just warm.
- To heat in the oven; preheat oven to 350-degrees. Place the biscuits on a baking sheet and place in the oven for 10-12 minutes until warm.
How to make savory pumpkin sage biscuits;
- 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!
For other Kudos Kitchen pumpkin recipes, please click on the following titles for:
*Charmingly Embellished Pumpkin Hand Pies (pictured below)
“Don’t just serve your family and friends homemade pumpkin hand pies! Charm them first with their looks, and then dazzle them with the taste!”
*Savory Ginger Pumpkin Spice Bread (pictured below)
“This Savory Ginger Pumpkin Spice Bread is soft and yeasty with a wonderful crumb and aroma. Make room for it on your Thanksgiving table. It’s a bread lovers dream come true!”
*Rustic Pumpkin Creme Brulee (pictured below)
“Creamy Pumpkin Creme Brulée custard is baked to perfection in a real pumpkin ramekin and topped with caramelized sugar shells. Delicious!!”
*Adorable Turkey Crust Pumpkin Pie (pictured below)
“This Adorable Turkey Crust Pumpkin Pie is easy to recreate and will amaze your family and friends this holiday season. Let me show you how easy it is to assemble, and bake, this fun Thanksgiving holiday treat.”
*Savory Pumpkin Biscuits with Sage (pictured below) This is the place!
Below are some products I think you may enjoy:
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for easy pumpkin biscuits if desired.
Below is the printable recipe card and instructions for making for today’s pumpkin biscuits with sage.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post.
- 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.
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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.
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Cool for 5 minutes and remove the biscuits from the tin.
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Serve warm with butter and honey if desired.
Tools and equipment:
large bowl, medium bowl, whisk, wooden spoon or spatula, tablespoons or ice cream scoop, non-stick baking spray, muffin tin, muffin liners (optional)
For additional pumpkin recipes from food bloggers around the web, please click on the following titles for:
Pumpkin Drink Recipes:
Pumpkin Spice Coffee Syrup from The Nifty Foodie.
Savory Pumpkin Recipes:
Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
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:
Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
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.
Thank you so much for visiting me here in my Kudos Kitchen!!
I sincerely hope you’ve enjoyed this savory pumpkin biscuit recipe as much as I’ve enjoyed bringing it to you!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Until we eat again, I hope you have a delicious day!
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Pingback: Pumpkin Chess Pie | The Spiffy Cookie
Filing these away for a future Muffin Monday.
Pingback: Pumpkin Pie Cream Puffs - Mildly Meandering
Pingback: Pumpkin Cranberry Muffins with a Pecan Oat Crumble #PumpkinWeek - Hezzi-D's Books and Cooks
Pingback: Pumpkin-Nut Crumble Cake #PumpkinWeek #FoodieExtravaganza | Hardly A Goddess
We made these savory biscuits to serve with chili and they were perfect. Thanks for the great recipe!
They’re perfect with chili! Good thinking, Ashley!
These biscuits are the perfect side with so many Fall meals. I like them on thier own for breakfast or a snack too!
Great! Thanks Wilhelmina!
Thank Renée for new idea biscuits :P.
My kids are pumpkins crazy, so I’ll have something new to serve them :))).
How fun that you have pumpkin crazy kids! I know they enjoy these biscuits, Rimmy.
Thanks and have a great day!
Renee