Pumpkin Sage Biscuits

Pumpkin Sage Biscuits

Pumpkin Sage Biscuits

Cook this for the Holidays!  - Chef Frohne 

Pumpkin Sage Biscuits

Yields 12 biscuits


  • 4  cups White Lily all purpose flour +extra for dusting
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp kosher salt
  • 2 tbsp spiced vanilla bean sugar (From Savory Spice Shop)
  • 3 tbsp chopped sage
  • 3/4  cup pumpkin puree
  • 1.5 cup Cruze Farm Buttermilk
  • 10 tbsp unsalted butter+1/4 cup for brushing


Preheat oven to 465 degrees.  Freeze butter.

Add flour, baking powder, baking soda, salt, sugar, and sage into a large bowl.  Mix well. Using a hand grater, grate frozen butter into the flour.  Stir gently to mix.

In a separate bowl combine the buttermilk and pumpkin puree.  Add to the flour mix and stir until a soft dough forms.  Flour your work surface, rolling pin, and hands.  Turn the dough onto the surface and roll to a 1/2 thickness, folding the dough in half,  repeating this process of folding the dough 8 times.  This will help make your biscuits flaky.

After 8 folds roll back out to a 1/2" thickness, dip your biscuit cutter in flour, and cut out 2" biscuits.  Place on a sheetpan lined with parchment paper ensuring the biscuits are kissing (nestled up against each other).  Melt remaining 1/4 cup butter and brush the tops of the biscuits.   Bake for 12-14 minutes until tops of the biscuits are golden.

Remove from oven and brush with remaining butter.

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