My Dad is an expert self-taught bread baker. From homemade cinnamon rolls to the very best pizza dough and loaves of bread, my Dad has a way with flour and yeast. I on the other hand do not. I blame it on my general lack of patience— I can’t stand the whole wait to rise, punch it down, repeat nonsense. I much prefer baking scones, biscuits, banana bread, and all other sorts of quick breads that come together in a snap! It’s all about instant gratification and not waiting around for dough to rise. Sheesh.
This Thanksgiving, I’m making a batch of homemade Pumpkin and Sage buttermilk biscuits to take to our family dinner. They couldn’t be more simple to make but are sure to impress when served hot and steaming from the oven with a side of salted butter. Pass the butter!
Aside from the fresh sage and buttermilk, you probably already have all of these ingredients in your pantry. No biscuit cutter on hand? A glass with about a 3 1/2″ rim or even the lid of a mason jar will work just fine. I hope you will give them a try for your family Thanksgiving dinner. Plus, they make the perfect day-after lunch sliced open and stuffed with turkey and cranberry sauce! Who else just got hungry?
photos by Leah Bergman
- 4 cups all-purpose flour
- 2 1/2 tablespoons baking powder
- 2 teaspoons salt
- 1 teaspoon pumpkin pie spice
- 2 Tablespoons fresh sage, minced
- 1 cup (2 sticks) unsalted butter, cold
- 1 1/2 cups pumpkin purée
- 1 tablespoon honey
- 1/2 cup buttermilk
- Make the biscuit dough: Preheat oven to 400 degrees F. Combine flour, baking powder, salt, and pumpkin pie spice in a large bowl. Cut the chilled butter into small pieces and cut the butter into the flour mixture using a pastry cutter, a fork, or your hands until the mixture resembles coarse meal. Set aside. Combine the pumpkin purée and honey in a small bowl. Add the pumpkin mixture to the flour mixture and fold in until just combined (do not overmix). Add the buttermilk and chopped sage and stir just until mixture clings together and can be gathered up (again, do not overmix).
- Roll out the biscuits: Set aside two ungreased baking sheets. Turn the biscuit dough out onto a well floured surface and knead a few times until it the dough comes together. Roll the dough out to 3/4-inch thickness, cut biscuits out with a 3 1/2-inch round cutter, gather the scraps, gently press together, and repeat until all of the dough is used. Place biscuits 1 inch apart on the prepared baking sheet and bake until golden, 25 to 30 minutes. Transfer to a wire rack to cool.
- Tip: Make sure to work with ice cold butter. This will create a flaky and delicious biscuit!