Okay so November is flying by and that means my favorite holiday is only a a day away! It also means that you guys are almost done with having to endure my incredible basic-ness and all these pumpkin recipes. Not quite yet though, I have one more to push us over the edge, Pumpkin Sage Drop Biscuits.
I completed this recipe probably close to a month ago and wanted to post it close to Thanksgiving because it is a really great holiday side dish and an extra fun thing to throw out instead of frozen rolls. Not that there’s anything wrong with frozen or store bought rolls, I’m straight up addicted to Pillsbury biscuits.
Of course in the month that I’ve been sitting on this one, about 80 other people have posted incredibly similar recipes but sometimes you just have to face the facts of your own lack of creativity. I’ll tell you this though, I can’t verify whether or not those recipes work or how they taste but I CAN verify that this one does. They come out flaky, moist, flavorful and delicious.
You can do this recipe either on a baking sheet, or you can drop them into a cast iron skillet and make a skillet bread. I did test them both ways and there’s basically no difference other than the way they look. You can also double the recipe if you’re doing it for a crowd.
I’ll be back Friday with a super easy recipe to make this weekend that will help you take a break from too extensive cooking. Until then I’ll get out of here and let everyone enjoy their holiday!
Love,
Jackie
- 1 cup almond milk (or other non-dairy milk)
- 1 tbsp apple cider vinegar
- 3 cups all purpose flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tbsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 8 tbsp salted butter, chilled
- ¾ cup pureed pumpkin
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh rosemary, chopped
- Preheat the oven to 400 degrees. Whisk together the almond milk and apple cider vinegar in a small bowl and set aside for 10 minutes until the almond milk starts to curdle.
- In a large bowl combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
- Add the butter to the dry ingredients. Work the butter into the flour with your hands or a pastry cutter if you have it. If you're using your hands, just repeatedly crumble the butter working it into the flour. When It's fully worked in it will look kind of like slightly wet sand.
- Add the pumpkin into the almond milk mixture and whisk until fully incorporated. Add the wet ingredients into the dry ingredients and add the basil, rosemary and sage and fold with a spatula until it forms a batter and everything is mixed. Be careful not to over mix.
- Drop the biscuits in circles onto a greased baking sheet. About ¼ cup of batter per biscuit. Bake for 20 minutes then remove and set onto a wire rack to cool. Serve with butter!
