Ingredients
Butter
- ½ cup unsalted butter
Dry Ingredients
- 2 cups gluten-free all-purpose flour with xanthan gum (or regular flour if not gluten-free)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon brown sugar (or coconut sugar)
- 1 tablespoon finely chopped fresh sage leaves
Wet Ingredients
- 1 cup buttermilk (or any milk mixed with 1 tablespoon of vinegar)
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup plain yogurt
Finishing
- Flaky sea salt (for finishing, optional)
Instructions
- Preheat and melt butter: Preheat the oven to 450°F (232°C). Place the ½ cup unsalted butter in an 8×8-inch square baking dish and let it melt as the oven heats. Once melted, carefully remove the dish from the oven.
- Combine dry ingredients: In a large mixing bowl, whisk together 2 cups gluten-free all-purpose flour (with xanthan gum) or regular flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon brown sugar (or coconut sugar) until evenly combined.
- Add wet ingredients and sage: Pour in 1 cup buttermilk (or milk with vinegar), ½ cup pumpkin puree, and ¼ cup plain yogurt. Stir until the mixture is smooth and uniform. Fold in 1 tablespoon finely chopped fresh sage leaves gently to distribute evenly.
- Adjust dough consistency: The dough should be soft, moist, and easily spreadable. If it feels too stiff or dry, add an additional 1–2 tablespoons of buttermilk to reach the desired consistency.
- Spread dough in buttered dish: Carefully spoon the prepared dough into the baking dish containing the melted butter. Using a spatula, gently spread the dough into an even layer. The butter will pool around the edges and over the dough’s surface, creating a rich, buttery crust.
- Cut biscuit squares: Using a sharp knife, cut the dough into 9 equal squares, ensuring your cuts go all the way through to the bottom of the dish. This allows the butter to seep between the biscuits as they bake.
- Bake: Place the baking dish in the oven and bake for 25–35 minutes, or until the biscuits turn golden brown on top, have crisp and buttery edges, and are cooked through in the center. If the tops brown too quickly, loosely cover the dish with aluminum foil for the last few minutes of baking.
- Rest and serve: Remove the biscuits from the oven and let them rest for 5–10 minutes. Optionally, sprinkle flaky sea salt over the top before serving warm. Enjoy these flavorful, buttery pumpkin sage biscuits fresh from the oven.
Notes
- Substitute regular flour if gluten-free flour is unavailable, keeping in mind texture differences.
- If buttermilk is not available, mix 1 tablespoon vinegar or lemon juice with 1 cup milk and let it sit for 5 minutes to create a buttermilk substitute.
- Do not use pumpkin pie filling as it contains added sugars and spices that may alter the flavor and texture.
- Be careful when cutting the biscuit dough to ensure butter can pool between the pieces, enhancing flavor and texture.
- Cover with foil if biscuits brown too fast to avoid burning the tops.
- These biscuits are best served warm but can be reheated gently without losing moisture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread & Rolls
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
