Breads & Bakingcookiesandcups
Pumpkin Sage Drop Biscuits
These Pumpkin Sage Drop Biscuits are crispy on the outside, tender on the inside, and packed with fall flavor! An easy drop biscuits recipe perfect for Fall baking!
👥 15 Servings⏱️ Prep & Cook: 27 min⏳ Prep: 10 min🔥 Cook: 17 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sage.
baking powder1 tablespoon
3
Add the butter and use your fingers to work it into the dry ingredients until it resembles a coarse cornmeal with a few scattered larger pieces of butter.
4
In a separate bowl, whisk the pumpkin and buttermilk together. Pour into the dry ingredients, and use a spatula to fold together until just combined (less mixing equals softer biscuits).
5
Use a large cookie scoop (I used 3 tablespoon sized scoop) to drop the biscuit dough onto the prepared baking sheet, 2 inches apart. Bake for ⏱️ 15-17 minutes until crisp on the outside and soft in the middle.
6
Serve warm or at room temperature.
Nutrition Facts
calories
130 calories
fat Content
6.8 g
serving Size
1 Biscuit
fiber Content
0.9 g
sugar Content
1.5 g
sodium Content
191.5 mg
protein Content
2.3 g
trans Fat Content
0 g
cholesterol Content
17.6 mg
carbohydrate Content
15.3 g
saturated Fat Content
4.1 g
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