These Pumpkin Sage Drop Biscuits are a quick and easy Thanksgiving dish that can be on the table in less than 25 minutes. They also are perfect to serve with fall soups and stews.
This post is part four of a six part series on Hosting a Vegetarian Thanksgiving. Please visit post one for the full menu and tips a hosting your own meat-free holiday.
And we are back with another part of the Vegetarian Thanksgiving series I started at the beginning of the month. Can you believe Thanksgiving (for the U.S.) is already NEXT WEEK? How did that happen? WHEN did that happen? If you are anything like me (a young, liberal woman) than it’s probably been a pretty exhausting past week which honestly has me craving comforting family time more than ever. I’m excited to spend time with my family and whip up a huge feast with my Ma next week. Are you up to anything exciting for Thanksgiving this year?
This recipe is from Jennifer Farley’s wonderful cookbook, The Gourmet Kitchen. As I mentioned in the previous post, I like to lean on recipes from cookbooks and magazines when planning for a big event because the recipes tend to be more reliable than a recipe from a blog that may have only been tested once or twice. Because of this, I turned to Jennifer’s book for the biscuits for my Thanksgiving spread. Containing only 11 ingredients and taking thirty minutes to make, this recipe for Pumpkin Sage Drop Biscuits was one of the easiest bread recipes I’ve ever tackled. Another benefit of this recipe is that the sage and pumpkin flavor combination left my house smelling like fall. This recipe makes plenty of buttery biscuits and I served the leftovers with soup the following week and enjoyed them with maple syrup for breakfasts.
Jennifer’s cookbook is also filled with tons of simple recipes perfect for weeknight meals. It just came out last month so I haven’t had time to dive into making more than just this recipe (which I’ve already made twice now!) yet but I’m excited to explore it more.
Pumpkin Sage Drop Biscuits recipe below:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp granulated sugar
- 1 tsp kosher salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp finely chopped sage
- 8 Tbsp unsalted butter , cold and cut into small chunks
- 3/4 cup pumpkin puree
- 3/4 cup buttermilk
Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, and sage. Add butter and use your clean fingers to work it into the dry dough until it resembles coarse cornmeal. Make a well in the center and add in pumpkin puree and buttermilk to the middle. Whisk together the pumpkin puree and buttermilk and then fold the dry ingredients into the wet just until everything comes together (be careful not to overmix or the biscuits will be tough).
Use round Tbsp measuring spoon to scoop heaping dough mounds onto the prepared baking sheet. Bake for 15 to 17 minutes or until they begin told brown on the top.
Styling & photography notes: Wood bowls and wood spoons: Bomisch / Ceramic white pourer: m.bueno / Ceramic black and white plates: Herriot Grace / Cheeseboard: Scrap Cycle / Photos shot with a Canon EOS 5D Mark III and edited with Adobe Photoshop CC.21