Pumpkin Sage Drop Biscuits


Makes: 24 small biscuits
Start to finish: 30 minutes


  • 2 cups (240g) all-purpose flour
  • 2 teaspoons (10g) baking powder
  • ½ (2.5g) teaspoons salt
  • ½ cup (100g) granulated sugar
  • ½ teaspoon (2.5g) cinnamon
  • ¼ cup (57g) cold butter, cubed
  • ¼ cup (pre-chopped quantity) sage leaves, chopped
  • ¾ cup (200mL) buttermilk, whole milk, or a combination of the two
  • ¾ cup (170g) pumpkin puree
  • ¼ (1.25mL) teaspoon vanilla extract



  1. Preheat oven to 350ºF / 180ºC / Gas 4. Line baking sheets (you’ll need two if you want to make them all at once)  with parchment paper / grease with nonstick cooking spray / melted butter and set aside.
  2. In a large bowl, mix flour, baking powder, salt, sugar and cinnamon. Using a fork or pastry cutter, blend cold butter cubes into dry ingredients until it looks like wet sand. Mix in sage leaves.
  3. In a separate bowl, stir together milk, pumpkin and vanilla until well mixed.
  4. Pour your wet ingredients into the bowl with flour and mix well. If the mix seems too dry, add a little more milk – up to 1/4 cup.
  5. Drop by tablespoonfuls onto the greased baking sheet. (I use a tablespoon /.5 oz / #70 scoop.)Bake for 15-17 minutes.
  6. While biscuits are baking, whip butter, honey and zest together until smooth and light in color, about 2 minutes.

If you just want a sweet biscuit, skip the sage, but you’re seriously missing out.

If you fucking love sage like I do, You can mix together a stick of softened butter, 1/8 cup sage leaves, chopped, and and salt to taste. Spread that shit all over the biscuits when they come out of the oven.

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