Savory Herbed Pumpkin Biscuits: Flaky, buttery biscuits made with real pumpkin and spiced with sage, thyme, and ginger.
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5 from 1 vote

Savory Herbed Pumpkin Biscuits

Flaky, buttery biscuits made with real pumpkin and spiced with sage, thyme, and ginger.
Prep Time15 mins
Cook Time14 mins
Servings: 6 biscuits

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground ginger
  • 2 Tablespoons unsalted butter cold and cut into small pieces
  • 3/4 cup pumpkin purée
  • 1/2 cup plain Greek yogurt
  • 2 Tablespoons unsalted butter melted

Instructions

  • Preheat the oven to 350ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a medium size bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Cut in the butter pieces with two forks or a pastry cutter until you create pea-sized pieces. Set aside.
  • In a medium size bowl, whisk together the pumpkin and yogurt until smooth. Pour wet ingredients into the dry ingredients and mix gently with a large spatula until dough comes together. Be patient-- this will take a bit and you may need to use your hands.
  • Pour dough out onto a lightly floured surface and pat into a circle about 1/2" thick. Using a 3" round cookie cutter (or other round cutter like the rim of a thin drinking glass), press straight down into the dough. Without turning the cutter, lift out of the dough and keep re-rolling and cutting until you have used all of the dough. Place cut out dough onto prepared baking sheet.
  • When you have cut out all of the biscuits, brush the tops with butter. Bake biscuits 12-14 minutes or until biscuits look set. Allow to cool 15 minutes before serving. Store leftovers covered tightly at room temperature up to 3 days. Biscuits freeze well, up to 3 months. Thaw in the refrigerator overnight.