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.Jump to Recipe
The ingredient list;
- 100% Pure Pumpkin Puree
- All-Purpose Flour
- Baking Powder
- Fresh Sage Leaves (dried will also work)
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?
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!
Additional pumpkin recipes:
*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 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.
Pumpkin Sage Biscuits
- 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.
I sincerely hope you've enjoyed this savory pumpkin biscuit recipe as much as I've enjoyed bringing it to you!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.