As pumpkin season draws to a close, let’s celebrate with this delicious gluten-free pumpkin sage biscuit recipe! I don’t know about you, but making REAL biscuits sounds so intimidating and time consuming. Partially due to the lack of a pastry cutter, but mostly due to laziness, I modified a recipe from Minimalist Baker to make it super simple and gluten-free.
First off, make buttermilk using almond milk and lemon juice.
Next, toast up the sage if you desire. It adds a little more flavor and texture.
Then, mix dry ingredients and slowly add in cold butter. Make sure the butter doesn’t get too warm, or the recipe will flop. I used a Kitchen Aid mixer here rather than a pastry cutter. You could also hand mix it. Just don’t go too crazy; it should still be crumbly.
Mix buttermilk and pumpkin puree, then slowly add to the Kitchen Aid bowl. Add in sage and give it one more whirl.
Sprinkle a little flour on a parchment paper-lined baking sheet and form balls with the dough. Smush the balls down a bit, and spritz a little olive oil on top for good measure.
Bake for 13 minutes, but don’t overcook. Check the tops of the biscuits for squishiness. If the top springs back up after touching, they are good to go. Measure the flour accurately or the biscuits will turn out a bit dry. These biscuits are best fresh, but are still tasty if reheated. They may need a dab of fat on top if leftover since they seem to lose moisture.
- ¾ cup unsweetened almond milk + 1 tbsp lemon juice
- 2¼ cups all purpose gluten-free flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp sea salt
- a little shake of ground cinnamon and nutmeg
- 4 tbsp COLD butter
- ¼ cup pumpkin puree
- 1 packet of fresh sage
- Preheat oven to 450 degrees F.
- Pour almond milk in a large liquid measuring cup and add lemon juice, let sit for 5 minutes.
- While milk is sitting, you could toss the sage into a skillet and get it nice and crispy. Not necessary, but it adds a bit of pizzazz!
- Mix flour, salt, baking soda, baking powder, cinnamon, and nutmeg in mixer bowl.
- Add cold butter to mixer bowl with dry ingredients. Don't over-mix, just combine until batter is lumpy. Doesn't that sound delicious?
- Add pumpkin puree to almond milk mixture, and slowly incorporate into dry ingredient/butter mixture. Again, don't over-mix.
- Add in sage.
- Sprinkle a little flour on a parchment paper-lined sheet pan, and gently form balls from the dough. I was able to get 9 biscuits out of this recipe.
- Gently smush down the balls. I used an olive oil spray to top the uncooked biscuits, which I think made it a little more moist.
- Bake for 13 minutes, or until they aren't squishy when touched on top. Very scientific!
- These are best fresh out of the oven, but still taste good if heated up as leftovers. They might not be as moist, so you might need to slather on some butter.
I also tried this recipe with half chickpea flour, AP gluten free flour and it was just as good!
Use non dairy butter alternative to make this recipe vegan.
I hope you enjoy this savory pumpkin recipe as much as I do!