Mini Pumpkin Sage Biscuits
Mini Pumpkin Sage Biscuits are a delightful autumn treat that combines the warm flavors of pumpkin and sage in a flaky, buttery biscuit. Perfect for gatherings or as a cozy addition to any meal, these biscuits will fill your kitchen with an inviting aroma that beckons everyone to indulge. Easy to make and adaptable for various dietary needs, they are not just delicious— they’re also visually stunning and perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Approximately 12 biscuits 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup pumpkin puree
- 1/2 cup whole milk (or almond milk)
- 2 tablespoons fresh sage leaves, chopped
- 1 tablespoon honey (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in pumpkin puree and milk until just combined; avoid overmixing.
- Gently fold in chopped sage leaves.
- Scoop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes until golden brown on top.
Nutrition
- Serving Size: 1 biscuit (50g)
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: - For an extra twist, substitute pumpkin with butternut squash or sweet potato. - Add shredded cheese or a pinch of nutmeg for enhanced flavor. - Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to a week.