Pumpkin Sage Biscuits

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Stack of our Pumpkin Sage Biscuits ready for the Thanksgiving meal

Mmmm, biscuits. They’re kind of what dreams are made of, no?

Plump, flaky, steamy and just begging to be sandwiched with butter and devoured alongside every holiday dish known to man. Things are about to get serious.

Using a pastry cutter to mix butter into flour for Pumpkin Sage Biscuits

Origins of Biscuits

Soft, flaky biscuits are believed to be a pre-Civil War Southern creation. And because flour was expensive back then, they were enjoyed as a special treat on Sundays. The concept may have been inspired by British biscuits which were more like a thin cookie or cracker.

This recipe resembles the Southern version, but is our plant-based take infused with additional flavors.

Baking sheet filled with Pumpkin Sage Biscuits ready to go in the oven

Once I cracked the code for the Best Damn Vegan Biscuit, I moved onto another favorite variation of mine: (Vegan) Cheddar Jalapeño. And since I can’t seem to keep my hands off pumpkin this month, I knew a savory fall version had to happen next.

These biscuits are infused with both pumpkin puree and fresh sage, giving them an earthy, autumnal flavor I just adore.

Baking sheet with freshly baked Pumpkin Sage Biscuits
Batch of our Pumpkin Sage Biscuits recipe resting on a cutting board

Not to mention, they’re simple! Just 1 bowl, 30 minutes, and no fancy methods required. Even if you’re a biscuit novice, I walk you through each step so you’ll finally taste sweet biscuit glory once and for all.

These biscuits are a dream. They’re:

Tender
Fluffy
Flaky
Warm
Savory
Subtly pumpkin-y
Infused with fresh sage
Perfect for fall
& Begging to be shared

Are you planning an October gathering? Perhaps a Friendsgiving? These are the biscuits for you! I see these making an appearance at pumpkin carvings, fall parties and beyond.

And if you’re a little weary of sage, know that it’s subtle or you can simply leave it out! Alternatively, swap in butternut squash puree or even sweet potato puree for a sweeter take. They’re very customizable and seriously delicious.

Grabbing one of our Pumpkin Sage Biscuits from the baking sheet

If you try this recipe, please let us know! Leave a comment, tweet at us, or take a picture and tag it #minimalistbaker on Instagram! We love seeing what you guys cook up – it’s seriously impressive.

Cheers and happy fall, friends!

Stack of fluffy vegan Pumpkin Sage Biscuits resting on a cutting board
Pile of fluffy Pumpkin Sage Biscuits on a cutting board

Pumpkin Sage Biscuits

Savory vegan pumpkin sage biscuits made in 1 bowl in just 30 minutes. Fluffy with a subtle pumpkin-sage flavor, and perfect for fall and holiday gatherings.
Author Minimalist Baker
Print
Batch of Pumpkin Sage Biscuits on a white towel on a cutting board
4.84 from 31 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 (biscuits)
Course Brunch, Side, Snack
Cuisine Vegan
Freezer Friendly 1 Month (cut & freeze dough)
Does it keep? 2-3 Days

Ingredients

  • 3/4 cup unsweetened PLAIN almond milk
  • 1 Tbsp fresh lemon juice
  • 2 1/4 cups unbleached all-purpose flour (I used a 2:1 mix of unbleached AP & whole-wheat pastry)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1 pinch each ground cinnamon and nutmeg
  • 4 Tbsp non-dairy, unsalted butter (plus more for topping // I use Earth Balance butter sticks)
  • 1/4 cup pumpkin puree
  • 3 Tbsp fresh sage (roughly chopped or torn // or sub 1 tsp dry sage per 3 Tbsp fresh)

Instructions

  • Preheat oven to 450 degrees F (232 C).
  • Measure almond milk in a large liquid measuring cup and add lemon juice. Let curdle 5 minutes. Then whisk in pumpkin puree.
  • Mix flour(s), salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl.
  • Add cold butter and use a pastry cutter or fork to combine until small pieces remain and it looks like wet sand. Work quickly so the butter doesn’t get too warm. Add chopped sage and mix once more.
  • Using a wooden spoon, stir gently while pouring in the almond-pumpkin mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be a little sticky, not too much.
  • Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself a couple times – hardly kneading.
  • Form into a 1-inch thick disc, handling as little as possible.
  • Use a 1-inch thick dough cutter or a similar-shaped object with sharp edges (such as a small drinking glass) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-9 depending on the size of your cutter (as original recipe is written // adjust if altering batch size).
  • Brush the tops with a bit more melted non-dairy butter and gently press a small divot in the center using your thumb. This will also help them rise evenly, so the middle won’t form a dome.
  • Bake for 13-17 minutes or until fluffy and golden brown. These take a little longer to bake than traditional biscuits because the pumpkin adds extra moisture.
  • Serve immediately as is or with additional butter and/or maple syrup. Let remaining biscuits cool completely before storing them in an airtight container or bag. Will keep for up to a few days, though best when fresh.

Notes

* Adapted from my Best Damn Vegan Biscuits
* Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 biscuits Calories: 184 Carbohydrates: 27.5 g Protein: 3.8 g Fat: 6.2 g Saturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 254 mg Fiber: 1.3 g Sugar: 1.3 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Avneet, we haven’t tried it. But other readers have had success with GF flours. Check the comments for suggestions!

  1. Teresa says

    I’ve read some tips on keeping biscuits from getting tough and one mentioned not twisting the “cutter” as it seals the biscuit have you any thoughts on this?

  2. Jess says

    Hi,
    I live in a place where it is hard to access vegan butter. Do you know if olive oil or coconut oil or another replacement would work?
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess,

      It might work with coconut oil (though we haven’t tried it), but can’t guarantee that they would turn out as fluffy. Let us know if you decide to give it a try!

  3. Jill says

    Hello – these look wonderful! Is it possible to make this partially in advance, maybe up through step 7 and then let it sit in the refrigerator overnight, and then cut and bake them the following day?

    Thank you,
    Jill

      • Jill says

        Thank you! In poking around a bit it did seem that making the dough in advance was not going to work – the closest I found was that I could probably mix the dry ingredients in advance and then do the rest at the time I needed the biscuits, but in this case that wasn’t going to buy me too much time. So I did just make them earlier in the day as you suggested, then served them at our meal Christmas afternoon and indeed they were delicious! I had great plans to re-heat them before putting them on the table but didn’t get a chance so just served them at room temp, and they were a hit! Thanks for the great recipe!

  4. Nancy says

    OMG! Who knew that 1) A 68 year old woman (me) could learn to make biscuits, 2) that they would turn out perfectly at 7000’ elevation, and 3) my husband loves them and wants biscuits every day. They even reheat well. Thank you for this and the best damn vegan biscuit recipes.

  5. Lori says

    I have made these biscuits both on top of the Fall Potpie, and individually to store in the freezer and take out whenever I wanted one to go with soup. They are so delicious! I have fresh sage in my garden and think that making a batch of these will be the perfect way to use some of it. I’m planning to make the fall potpie for my Thanksgiving dinner. Highly recommend you give the potpie, or at least this biscuit recipe, a try.

  6. Mikey GOODSELL says

    I have made these biscuits a few times now and each time I am beyond happy with the results! (And so is every person lucky enough for me to share them with ;) the first time I made them was on top of the fall pot pies and the flavor combo is insane. But stand alone, these are my favorite biscuits and will forever be a part of my holidays (or any other day that ends in Y) thanks!
    Mike

  7. Vivian says

    Made them already, they are delicious!!! Would like to make them for Thanksgivings, how far can I make the dough to bake later?

  8. mary says

    These are just beautiful! They don’t like yours, however. A little flatter :)
    I didn’t have sage so I added Herbs du Province. I also didn’t have pumpkin so I used butternut squash which was going into the soup. I just ate one with a little Earth Balance on it. Hope I can save the rest for dinner! Thanks, Dana!

  9. Melinda says

    Amazing recipe! I make the biscuit recipe every Sunday and had to try this. We loved them and they were perfect with a soup. I used dried sage and used apple cider vinegar instead of lemon (which I use on the reg bisquits) and it always works out great! Thanks again as always!

  10. Marina says

    I just made these and they turned out perfectly!! Crispy on the outside and soft on the inside. I used gluten free flour and subbed a small amount of self raising flour and they rose beautifully. Such a delicious flavour, thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great! Thanks for sharing, Marina! If you could leave a star rating, that would help us out a ton!

  11. Brigid Prior says

    Yum! Made these today… my first time making biscuits! I’m on my fourth. Yes, fourth. SO GOOD! I used G/F flour but other than that kept the recipe the same… they are a bit dry though. Any suggestions? When I added the 4 tbsp of butter, it didn’t really look like wet sand… could it be I needed more at that step?

    Thank you s much!!!

  12. Eleni says

    These were amazing!!! Had to stop myself from a second helping. Savory, fall-ish and the perfect crisp outside, soft inside combo. Thanks for another great recipe

  13. Natalia S says

    These weren’t as amazing as I’d hope with Bob Mill’s Gf all-purpose flour. They turned out too “sandy” – they turn into this dense dusty mush in your mouth alone after taking a bite. What could fix that? Also, there is a strange taste coming through that perhaps is because of too much baking powder? Otherwise they were quite easy to make since I knew what to look for in consistency, etc after making the classic Joy of Cooking biscuits a million times. Still hoping to find a better vegan gf recipe though… tips welcome!

  14. Natalia S. says

    I have this expensive butter already on hand and thinking of trying them with it and Bob’s GF flour mix. The butter is salted and made from Organic Coconut Oil, Filtered Water, Organic Sunflower Oil, Organic Cashews, Organic Sunflower Lecithin, Sea Salt, Cultures. Do you think it would work?

  15. Lauren Smith | The Oatmeal Artist says

    This was my first time baking biscuits without using Bisquik or whatever. And to make it more complicated, I subbed Bob’s GF flour, AND I’m baking at high altitude (something that’s pretty new for me). Considering all the things that could have gone wrong, these turned out great! My mistake was making them too thin, so they lost some of their thick fluffiness. :) I can’t wait to make these again (and again and again and again).

  16. Deborah Cross says

    hello, is there anything ti use in place of baking soda? i dont use that and only aluminum free baking powder but if i dont want to use soda what can i replace with???

  17. svtlnmnsn says

    I love that “substituting vegan ingredients for non-vegan ingredients in a famous chef’s publicly available recipe” = cracking some kind of magical code where vegan biscuits are concerned. I mean, come on. I have your book and everything, but can we please not act like subbing plant ingredients for regular ingredients is some sort of sorcery? People have been doing it for decades, including in biscuit recipes identical to yours. Perfect vegan buttermilk biscuits existed long, long before your blog did. Be respectful and honest.

  18. felina says

    Hi Dana! My daughter & I have been big fans of your recipes. We got her your cookbk for Christmas last yr and have tried most of the yummy recipes. I served the pumpkin sage biscuit topped pot pie last year for my vegans. Biscuits were a HIT, for the vegans and carnivores :). However, the celiacs were left wondering how they tasted like :-(. Has anyone tried to make this GFree successfully?

  19. Rosette Sprout says

    So yummy. I had never thought of it before. I love pumpkins healthy food is as important as medicine for the family welfare, also is a very good way of life. Open mind for a different view, nothing else matters.

  20. Katie says

    These came out really yummy, but there was not enough liquid/too much flour…normal? I just ended up leaving a bunch of flour in the bottom of the bowl.

  21. Claire says

    Do you think I could use real butter instead of the earth balance? I’m making those for my very traditional family! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Roz, we buy canned pumpkin puree but if you can’t find that at a store near you or order it online, you can just do a quick search online on how to make your own pumpkin puree with roasted pumpkin! Hope that helps!

  22. Alicia says

    These look amazing! I’ve loved so many of your recipes. I’m wondering if there is a way to make this GF. I know GF biscuits are so hard to perfect. .I generally stick to drop biscuits when GF. Thoughts?

  23. Thyme @ Angel's Food Cake says

    I had my doubts about this recipe, admittedly– but those doubts were quickly proven wrong. These biscuits are PERFECT! I’ve been sneaking vegan recipes on my family a lot lately since discovering your blog :)

  24. Stephanie says

    Dana–you are amazing! You are definitely ranking among my all-time fave sites for easy baking that is either vegan/GF or can be converted to vegan/GF. I made these using 1 c Bob’s Red Mill GF Flour, 3/4 c almond meal, and 1/2 c coconut flour. While they didn’t turn out as fluffy as they probably do in the original, man–did they ever crust nicely on the outside and remain amazingly tender on the inside. Flaky, wonderful! I will be hard pressed not to eat them all before the fiance gets home! Instead of sage, I used a little fresh rosemary from our garden, along with the pinch of cinnamon and a pinch of cayenne. Truly wonderful! Thanks for the rockin’ base recipe, and keep on keepin’ on!

  25. Joy Johnson says

    “Delicious.” I asked my husband to describe them and he said “delicious.” When pressed, he said, “flaky and flavorful.” He’s the food critic in our house. I agree. They are fantastic and really simple to make. They’ve become a Sunday morning accompaniment to Tofu Scramble. We stick to strictly vegan and I’ve been sticking to the recipe.

  26. Jeanne Valenta says

    HI! Just to let you know… I made these for Thanksgving dinner. Instead of canned pumpkin (which tends to be wet) I used some roasted kabocha squash that was left over in my fridge and mashed it. Then slowly mixed in the milk to loosen it up. The biscuits turned out great! Thank you for the inspiration!

  27. Cory Kasprzyk says

    Hello! No surprise – another minimalist baker recipe I MUST make!

    Could you recommend a vegan-butter alternative? Applesauce? Other? Thanks in advance!!

  28. crystal says

    presently typing so that I don’t eat all of these before dinner is done! the recipe is ace. I only wish I’d made more!

  29. Shelley says

    Pardon my French, but holy crap…these are amazing. Why would I ever make another biscuit recipe again? I made the Fall pot pies with these biscuits and had a few extras to make by themselves. Couldn’t resist trying one while I wait for the husband to get home…glad I didn’t! ;) I’m sure the pot pies will be just as delicious.

  30. Jessica says

    I have a bunch of white whole wheat flour on hand. Do you think I could use this in this recipe instead of all purpose?!

    Thankssss:)

  31. Debra Waibel says

    Can I make the dough the day before and then just bake the biscuits the next day ? I want to make for Thanksgiving but am so busy that morning and the Turkeys in the oven.

  32. Linda says

    Wow, these biscuits look absolutely amazing!

    I’m planning a pumpkin special on my German blog and I would really like to feature this recipe. Would it be ok to use one or two pictures of this blogpost? Of course I will give the appropriate credit, that is, stating that this is your recipe and your pictures and providing a link to your website. You would find it on my blog alimonia.net then next month! Thank you very much in advance! You can also contact me via e-mail.

    Linda

  33. Jill Van Vlack says

    I was wondering if another non dairy milk could be used in place of almond. I’m allergic to almonds. Can cashew milk be used?

  34. Marina says

    Dear Dana,
    may I ask you about volume of cup which U used?
    It was 250 ml or some other?
    Thank you a lot in advance for answer.

  35. JIWA says

    Well, It’s now winter and I have come across this recipe–and it still looks marvelous. I don’t have allergies, so I use mile–but I think I might try coconut as I don’t like almond. I still have canned pumpkin in the cupboard–i always buy a few extra cans. The dimple seems like a good idea. I learned about it with hamburgers–didn’t work for me. Also, I roll my biscuits out and just cut in squares–my pastry board is marked. Thn only have a few small edge pieces to reform. I have a very heavy hand, so this way I handle the dough even less. but they can still be hockey pucks. I have even tried just forming a ball directly on the cookie sheet, flattening a bit and then putting a pastry knife or bench knife thru in wedges like a pie or scone. It bakes up like soda bread. NO handling–light and airy and delicious. So… Thank you.

  36. Ruth says

    These look awesome & can’t wait to try. Have you tried these as buns, say for a vegan garlicky black bean burger? Or maybe a pecan-based vegan burger? Definitely something I need to try soon! Thanks for sharing all these wonderful biscuit recipes! I have searched for these for *years*. <3

  37. Katherine says

    I have to comment on this for a second time because I love it so much… I made these again to use my leftover sage. But this time, I used 1 cup of AP and 1 1/4 cups of whole wheat flour. And I reallyyyy like the whole wheat version! Not as similar to traditional biscuits as the first time I made them with all AP, but I think the earthy combo of the whole wheat and sage is awesome. You da bomb!

  38. Robin says

    These came out great! I used real butter since my go to sub for butter is coconut oil and that didn’t seem compatible for this recipe. I also didn’t have sage on hand so I substituted rosemary. These are SO yummy. Thank you for the recipe.

  39. Katherine says

    I made these today for my family’s thanksgiving and they turned out great! I was a little concerned because 1) I’ve never made biscuits and the only time I’ve cut in cold butter was once when I made scones (don’t have any equipment, but I used two knives instead.) and 2) when I added the liquid, the dough was crumbly so I added extra almond milk. It might be because of the danged dry weather in Ohio this time of year! Despite those two things, they turned out well and my family all liked them!

    Also, my sister used 3 of your other recipes to make Thanksgiving vegan-friendly for me and everything tasted great. Yay!

  40. Avra says

    its thanksgiving morning and i just made these. they smelled so good i couldn’t wait for dinner and had one for breakfast…! amazing recipe! love the earthy flavor and neither the sage nor pumpkin is too overpowering. also – the biscuit consistency is perfect. happy holiday!

  41. Monica @ Mocha and Moccasins says

    Just made these this morning and they were delicious! I don’t think they will last very long in this house. I just wish there was more pumpkin flavour! I was tempted to add more, but I knew it would change the texture. Great recipe!

  42. Kathleen says

    I made these tonight! I used dried sage, and Bob’s Red Mill GF flour blend. I had to add about 1.5T of xantham gum as well. I didn’t change anything else (except I used dairy butter). They are delicious! We loved them!

  43. Jessica Jones-Hughes says

    This recipe is delicious! I have been enjoying the biscuits toasted with a little butter all week, but really they don’t even need the butter. :)

  44. Lynn Lovejoy at Order in the Kitchen says

    I’m not going to lie, I’ve always been afraid of making biscuits…sounds a little silly coming from a southern girl but truly I am! These look feasible AND spectacularly delicious! Want to try these for the morning after Thanksgiving!!! Will report back! Loved meeting you both! XO

  45. kt says

    I made a batch of these a couple of days ago and they turned out well. I am a big sage fan, so I enjoyed them, but I’m testing recipes for an upcoming office bake-off and I am concerned that the sage will be too strong for some. I hadn’t even included the full recommended amount (fresh, torn into very small pieces) and it was quite pungent.

    On a whim, I whipped up another batch today and went the sweet route: omitted the sage and added 2 tbsp of brown sugar and some crushed pecans. They are absolutely phenomenal.

    Sweet or savory, I think these would make a wonderful addition to any fall meal.

    Quick question: I’m not vegan, so I’m not terribly familiar with vegan food restrictions except where it’s obvious. Is brown sugar vegan? I have read that there is some debate. I want to ensure that they are 100% vegan for when I actually bring them to be consumed by vegans.

    Thank you for the delightful recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh great idea on the sweet twist! Thanks for sharing.

      As for the question of vegan sugar, there is some evidence that suggests standard granulated sugars and brown sugars are not technically vegan because they can be sifted using animal bones. I know it sounds so bizarre and I don’t even know if I fully believe or understand it, but what you can do is buy certified vegan sugar and brown sugar. You just need to do a little research online about the brand you purchase before buying it, so your mind can rest at ease knowing it’s 100% vegan. Hope that helps, and good luck!

  46. Heather says

    I’m making these to go with a vegetable soup for a teacher luncheon at my kids school. I love your biscuit recipe’s. They always turn out perfect! I’m going to use the dry sage though because as much as I love the look of the fresh sage, I don’t really know what these ladies and gents preferences may be.

  47. Robin says

    These were bombtastic! This was only my second time making biscuits (the first try was a fail-not your recipe) and this batch turned out excellent. I must’ve used a smaller glass because I came up with 14 biscuits. No complaints though, just an excuse to eat two! ;) The biscuit leftovers were all gobbled up by the next evening.
    I was already planning on making the 1-Hour Vegan Pot Pies on the day that the recipe for these biscuits was posted so I topped the pot pies with these biscuits. The fresh sage was killer and definitely essential. I’m planning on making these for our annual Thanksgiving family gathering. No one will know (or care!) that they’re cruelty free.
    Thanks, Dana & John!

  48. Michelle says

    Hi. Is it possible to freeze the dough? Also, I’m guessing you could store the dough in the fridge for a couple of days, right? I would love a good pumpkin biscuit on a Wednesday, but I never have time after work to make them. But I do have time to pop one in the over, so I’m hoping they’ll keep for a few days.

    • Robin says

      I’m not a biscuit expert but I’d recommend portioning out the biscuits and freezing the uncooked dough, rather than keeping the dough in the fridge. I feel like the baking powder might now react properly after sitting in the fridge? If you do find yourself with a spare 20-25 minutes to whip up the biscuits, they really do come together quite quickly. Best of luck! These biscuits are delicious.

  49. Jackie says

    I love this site! I have made many of your recipes, and they are wonderful!
    This one will be made today, pronto.

  50. Shannon says

    Oh man… my boyfriend and I were just talking last night about how there should Thanksgiving stuffing themed baked goods, utilizing sage and such. And I already love your biscuit recipe; I make them very often. So this is like magic. You’re magic!

  51. Kelly says

    Made these tonight, and they look, smell and taste like Fall. I wish there was more pumpkin flavor, but I think that would make it more dense. (I’ll make a pumpkin “butter” spread for next time.) I used fresh sage and wish I had tore it into smaller pieces for better distribution. Will definitely make these again! Thanks for a new Thanksgiving tradition.

  52. Vanessa Smed says

    Mmmmmm! Just ate these with a carrot soup…the meal was so deliciously AUTUMN IN YOUR MOUTH!! The kids loved the biscuits too!

  53. Jenna says

    I just made these and they turned out so good! I am a self-proclaimed biscuit connoisseur and these met my rigorous demands! :) I am also a pumpkin-nut sooo, best of both worlds! Great recipe! Thank you!

  54. Erin @ The Spiffy Cookie says

    I would love to make these for THanksgiving this year, or any meal this fall for that matter. I’m dreaming of fall-ish breakfast sandwiches.

  55. Emily says

    I’m not vegan and I’m a novice at cooking, so please forgive my question if it’s kind of dumb. Can you just substitute regular milk and butter instead of the almond milk and non-dairy butter? Thanks!

  56. Jenny says

    I am new to your site. I made these last night and everyone loved them! They made the kitchen smell divine. I appreciate you posting beautiful pictures. I am a new food blogger and I aspire to be like you one day.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! I’m glad everyone enjoyed them. Thanks for sharing, Jenny! And welcome to the food blogging world!

  57. Michele @ Two Raspberries says

    these look fabulous! I love biscuits but I’ve never tried one with sage in it… sounds delicious!

  58. Ceara @ Ceara's Kitchen says

    How have I not tried your best damn vegan biscuits yet? I am seriously slacking! Now I do not know if I am to try the original or the pumpkin ones first! These look amazing. Pinned!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! I don’t know! I feel like everyone and their mom has tried them. Get on it, friend! Thanks for sharing :D

  59. Liz @ Floating Kitchen says

    Oh these look perfect for the holidays! I’m so into sage right now. Sounds delicious! Thanks for sharing!

  60. Joanna @ Everyday made fresh says

    I actually use your regular biscuit recipe now. You have the best and easiest recipe. And I love how they always turn out so fluffy. I definitely want to try this one and the cheddar jalapeno one!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You must! Those are so good. But you gotta love the original, too! You can’t lose with biscuits :D

  61. Jennifer @ Show Me the Yummy says

    Vegan. Pumpkin. Biscuits?! Yougottabekiddin’me. Those looks so amazingly delicious. Your photos are gorgeous, too. Think is definitely going on my fall to-do baking list!

  62. Enid says

    These sound sooo amazing! Suggestions on how to make them gluten free? By the way love your recipes thanks for posting them!

  63. Angela Brown says

    I love these! I’m such a biscuit fan! They’re so easy to make, and you can toss whatever you’ve got into them! I always make big batches with black peppercorn — so good — though I’ve never used pumpkin. This recipe will be a fun addition to my next fall meal :) Thanks for sharing!

  64. Alex says

    These look amazing. Te pumpkin+sage combo sounds delightful. My fiancé is obsessed with biscuits. These will definitely need to replace the traditional ones we eat at Thanksgiving.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Or make both. These are great to leave as savory, and the regular ones were MADE for jam. I already can’t wait for Thanksgiving!

  65. Erica says

    YUM!!!! These look spectacular. I made pumpkin muffins the other day and still have a bunch of puree sitting in my fridge. Time to use it up!!

  66. Emilie@TheCleverCarrot says

    These pictures made me swoon… that overhead with the black? LOVE. And pumpkin and sage are probably the best fall combo’s on earth. Now, did you guys eat that whole thing? I totally would. ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Emilie! We reserved a few biscuits for a dish coming tomorrow! Stay tuned. Now can we talk about YOUR photos? omahgarsh

  67. Ksenia @ At the Immigrant's Table says

    I want to know the secret to vegan biscuits, too! I’ve had too many disappointing experiences with them. Thanks for sharing this – pumpkin and sage are a great combo.

  68. Erin @ The Almond Eater says

    Pumpkin+sage sounds like a winning combination (and a unique one too)–these look so incredibly fluffy I’m kind of wishing I had one right now…

  69. Claudia @Breakfast Drama Queen says

    Ohmigosh! I love the combination of pumpkin and sage and these biscuits look fantabulous!
    You’re winning at fall!