Buttery, savory, flavorful. These biscuits are the epitome of Thanksgiving flavor.
Stuck with a partial can of pumpkin in my fridge, I made it my mission to make a savory pumpkin biscuit worth eating. Most pumpkin recipes are sweet, but I LOVE a savory pumpkin something. Make it a bread and I’m sold.
The sage in these really bring out the fall flavor. The pumpkin is subtle, but it gives the biscuits a beautiful color and an earthy, cozy taste. The butter makes them flakey and delicious.
Eat warm with an extra layer of butter and you really have a good thing going on!
Gluten Free Savory Pumpkin Biscuits
Ingredients:
2 ½ cups gluten free flour blend
5 teaspoons baking powder
1 Tablespoon parsley
10 fresh sage leaves, chopped fine, or 1 teaspoon ground sage
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup butter, cold
1/3 cup yogurt
2/3 cup pumpkin puree
Instructions:
In a medium bowl, whisk the flour, baking powder, and seasonings together. With a pastry knife, cut the butter into the flour mixture until the butter is in pea sized clumps.
Whisk the pumpkin and yogurt together in a small bowl. Pour into the flour mixture and mix in. It will seem extremely dry! Work it in with your hands until it comes together. Dump it out on a clean floured surface and pat it flat until it is about ¾ to 1 inch thick. Cut it into squares. Place the squares onto a baking sheet and put it in the fridge for at least half an hour.
Preheat your oven to 450 degrees. Bake the biscuits for 18-20 minutes or until golden and cooked through. Eat warm with butter and enjoy!!
