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Pumpkin Sage Biscuits
4.8 from 88 votes

Pumpkin Sage Biscuits

Pumpkin Sage Biscuits blend pumpkin puree and fresh sage into a tender biscuit dough made with flour, almond milk, and non-dairy butter. The dough is gently combined and cut into rounds before baking. These biscuits have a soft crumb with subtle pumpkin flavor and herbal notes from sage, suitable for autumn breakfasts or dinners.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 (biscuits)
Calories: 184 kcal
Course: Side Dish, Snacks, Brunch
Cuisine: Vegan

Ingredients

  • 3/4 cup almond milk unsweetened plain
  • 1 Tbsp lemon juice fresh
  • 2 1/4 cups all-purpose flour I used a 2:1 mix of unbleached AP & whole-wheat pastry, unbleached
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt sea salt
  • 1 pinch ground cinnamon each
  • 1 pinch nutmeg each
  • 4 Tbsp non-dairy butter plus more for topping // I use Earth Balance butter sticks, unsalted
  • 1/4 cup pumpkin puree
  • 3 Tbsp sage roughly chopped or torn // or sub 1 tsp dry sage per 3 Tbsp fresh, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees F (232 C).
  2. Measure almond milk in a large liquid measuring cup and add lemon juice. Let curdle 5 minutes. Then whisk in pumpkin puree.
  3. Mix flour(s), salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl.
  4. Add cold butter and use a pastry cutter or fork to combine until small pieces remain and it looks like wet sand. Work quickly so the butter doesn’t get too warm. Add chopped sage and mix once more.
  5. Using a wooden spoon, stir gently while pouring in the almond-pumpkin mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be a little sticky, not too much.
  6. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself a couple times – hardly kneading.
  7. Form into a 1-inch thick disc, handling as little as possible.
  8. Use a 1-inch thick dough cutter or a similar-shaped object with sharp edges (such as a small drinking glass) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-9 depending on the size of your cutter (as original recipe is written // adjust if altering batch size).
  9. Brush the tops with a bit more melted non-dairy butter and gently press a small divot in the center using your thumb. This will also help them rise evenly, so the middle won’t form a dome.
  10. Bake for 13-17 minutes or until fluffy and golden brown. These take a little longer to bake than traditional biscuits because the pumpkin adds extra moisture.
  11. Serve immediately as is or with additional butter and/or maple syrup. Let remaining biscuits cool completely before storing them in an airtight container or bag. Will keep for up to a few days, though best when fresh.

Notes

  • The recipe is adapted from a vegan biscuit base for dairy-free baking.
  • Nutrition information is approximate and based on the ingredients used.

Nutrition Information

Serving 1biscuits Calories 184 (9%) Carbohydrates 27.5g (9%) Protein 3.8g (8%) Fat 6.2g (10%) Saturated Fat 1.8g (9%) Trans Fat 0g (0%) Cholesterol 0mg (0%) Sodium 254mg (11%) Fiber 1.3g (5%) Sugar 1.3g (3%)

Nutrition Facts

Serving: 8 (biscuits)

Amount Per Serving

Calories 184

% Daily Value*

Serving 1biscuits
Calories 184 9%
Carbohydrates 27.5g 9%
Protein 3.8g 8%
Fat 6.2g 10%
Saturated Fat 1.8g 9%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 254mg 11%
Fiber 1.3g 5%
Sugar 1.3g 3%

* Percent Daily Values are based on a 2,000 calorie diet.