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Pumpkin Sage Biscuits

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

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.

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

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

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

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 boardPile of fluffy Pumpkin Sage Biscuits on a cutting board

Print
Batch of Pumpkin Sage Biscuits on a white towel on a cutting board
4.84 from 30 votes

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 (biscuits)
Category: Brunch, Side, Snack
Cuisine: Vegan
Freezer Friendly 1 Month (cut & freeze dough)
Does it keep? 2-3 Days

Ingredients

US Customary - Metric
  • 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

  1. Preheat oven to 450 degrees F (232 C).
  2. Measure almond milk in a large liquid measuring cup and add lemon juice. Let curdle 5 minutes. Then whisk in pumpkin puree.
  3. Mix flour(s), salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Form into a 1-inch thick disc, handling as little as possible.
  8. 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).

  9. 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.
  10. 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.
  11. 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 Per Serving (1 of 8 biscuits)

  • Calories: 184
  • Fat: 6.2g
  • Saturated fat: 1.8g
  • Sodium: 254mg
  • Carbohydrates: 27.5g
  • Fiber: 1.3g
  • Sugar: 1.3g
  • Protein: 3.8g
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142 Comments 10 ingredients or less, 30 minutes or less, Dairy-Free, Egg-Free, Fall, Holiday, One Bowl, Refined Sugar-Free, Savory, Sides, Snacks, Soy-Free, Vegan

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danaHi, I'm Dana! I am a food stylist, photographer, and author of Everyday Cooking.

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All commentsI made thisQuestions
  1. Avatar for TeresaTeresa says

    December 7, 2019 at 5:57 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 9, 2019 at 2:11 pm

      It’s a technique we’ve tried but didn’t find to be a deal breaker.

      Reply
  2. Avatar for SKSK says

    November 17, 2019 at 1:09 pm

    Could I use regular butter instead of vegan butter?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 18, 2019 at 11:05 am

      That should work! Let us know how it goes!

      Reply
  3. Avatar for JessJess says

    January 24, 2019 at 2:01 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 24, 2019 at 11:09 am

      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!

      Reply
  4. Avatar for JillJill says

    December 21, 2018 at 5:43 pm

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 24, 2018 at 7:27 am

      We haven’t tried, but I’d recommend making them fresh on the day-of for best results!

      Reply
      • Avatar for JillJill says

        December 26, 2018 at 3:08 pm

        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!

        Reply
  5. Avatar for TulaTula says

    November 28, 2018 at 4:05 pm

    These biscuits look delicious! Can they be made gluten free?

    Reply
  6. Avatar for AnnAnn says

    November 28, 2018 at 3:14 pm

    What flour would you recommend to make it GF?

    Reply
  7. Avatar for NancyNancy says

    November 24, 2018 at 7:35 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 24, 2018 at 9:09 am

      Ah, thanks, Nancy!

      Reply
  8. Avatar for LoriLori says

    November 17, 2018 at 9:42 am

    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.

    Reply
  9. Avatar for Mikey GOODSELLMikey GOODSELL says

    November 10, 2018 at 9:45 am

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 10, 2018 at 12:49 pm

      We are so glad these biscuits have been a hit for you, Mike!

      Reply
  10. Avatar for VivianVivian says

    November 9, 2018 at 9:17 am

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

    Reply
  11. Avatar for marymary says

    November 6, 2018 at 9:43 am

    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!

    Reply
  12. Avatar for MelindaMelinda says

    November 4, 2018 at 5:00 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2018 at 6:29 pm

      Great! Thanks for sharing, Melinda!

      Reply
  13. Avatar for MarinaMarina says

    November 4, 2018 at 2:12 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2018 at 6:53 pm

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

      Reply
  14. Avatar for KateKate says

    November 2, 2018 at 2:14 pm

    Do you think pumpkin seeds would taste good in these?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 4, 2018 at 7:16 pm

      I think they would be delicious on top!

      Reply
  15. Avatar for Brigid PriorBrigid Prior says

    October 29, 2018 at 8:20 am

    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!!!

    Reply
  16. Avatar for EleniEleni says

    October 19, 2018 at 2:33 pm

    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

    Reply
  17. Avatar for Natalia SNatalia S says

    October 19, 2018 at 10:53 am

    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!

    Reply
  18. Avatar for Natalia S.Natalia S. says

    October 18, 2018 at 8:38 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 19, 2018 at 12:40 pm

      Its worth a shot! Let us know how it goes, Natalia!

      Reply
  19. Avatar for Lauren Smith | The Oatmeal ArtistLauren Smith | The Oatmeal Artist says

    September 21, 2018 at 3:56 pm

    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).

    Reply
  20. Avatar for Deborah CrossDeborah Cross says

    February 22, 2018 at 2:29 pm

    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???

    Reply
  21. Avatar for svtlnmnsnsvtlnmnsn says

    November 19, 2017 at 5:42 pm

    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.

    Reply
  22. Avatar for felinafelina says

    November 17, 2017 at 5:45 am

    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?

    Reply
  23. Avatar for amandaamanda says

    November 10, 2017 at 11:09 am

    Can this be made gluten free? Id love to make them for this thanksgiving~!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 10, 2017 at 3:40 pm

      Hi Amanda! We haven’t tried it, but others have and had success with it!

      Reply
  24. Avatar for Emily O HutsonEmily O Hutson says

    November 6, 2017 at 12:12 pm

    Would gluten free flour work? These look AMAZING.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 7, 2017 at 5:18 am

      Yes, others have had success with GF flours. Check the comments for suggestions!

      Reply
  25. Avatar for Rosette SproutRosette Sprout says

    October 4, 2017 at 10:41 am

    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.

    Reply
  26. Avatar for KatieKatie says

    March 24, 2017 at 11:25 am

    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.

    Reply
  27. Avatar for LizLiz says

    December 27, 2016 at 9:45 am

    Made these today and they were fabulous!

    Reply
  28. Avatar for BellBell says

    December 25, 2016 at 12:56 pm

    My brother always asks me to make pumpkin sage biscuits so I was so glad to finally find a vegan recipe. Thanks!

    Reply
  29. Avatar for ClaireClaire says

    November 23, 2016 at 11:00 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 28, 2016 at 2:11 pm

      Yes!

      Reply
  30. Avatar for RozRoz says

    September 22, 2016 at 11:52 pm

    Pumpkin Puree? I’m not sure how to make that and this is not linked – do you have a recipe for that? Thank you.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 23, 2016 at 3:14 pm

      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!

      Reply
  31. Avatar for AliciaAlicia says

    February 21, 2016 at 3:30 pm

    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?

    Reply
  32. Avatar for Thyme @ AngelThyme @ Angel's Food Cake says

    February 18, 2016 at 4:38 pm

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      February 18, 2016 at 4:39 pm

      Yay! Thanks for sharing!

      Reply
  33. Avatar for AllyAlly says

    January 26, 2016 at 5:55 pm

    Absolute perfection. I have made them twice in the last week.

    Reply
  34. Avatar for StephanieStephanie says

    December 15, 2015 at 5:33 pm

    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!

    Reply
    • Avatar for StephanieStephanie says

      December 15, 2015 at 5:37 pm

      Oh! And I used refrigerated coconut oil instead of margarine. Earth Balance doesn’t sit well with me, for some reason.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 17, 2015 at 4:31 pm

      Thanks Stephanie!!

      Reply
  35. Avatar for Joy JohnsonJoy Johnson says

    December 11, 2015 at 6:48 pm

    “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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 13, 2015 at 10:31 am

      Yay! So glad you both enjoyed them!

      Reply
  36. Avatar for Jeanne ValentaJeanne Valenta says

    December 1, 2015 at 7:04 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 1, 2015 at 9:51 pm

      Lovely idea! Glad you enjoyed them, Jeanne!

      Reply
  37. Avatar for CarolineCaroline says

    November 23, 2015 at 7:14 am

    Would these be ok to make a day or two ahead of time? How do they hold up? Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2015 at 1:15 pm

      Yes, but they are best when fresh, as biscuits usually are.

      Reply
  38. Avatar for Cory KasprzykCory Kasprzyk says

    November 17, 2015 at 5:19 pm

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

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

    Reply
    • Avatar for StephanieStephanie says

      December 15, 2015 at 5:36 pm

      Hi, Carol! I used 4 T coconut oil that I put in the fridge for a few minutes to firm up. Worked great for me!

      Reply
      • Avatar for StephanieStephanie says

        December 15, 2015 at 5:36 pm

        Sorry–Cory!!!! My mom is Carol. I got carried away! :)

        Reply
  39. Avatar for crystalcrystal says

    November 16, 2015 at 9:13 am

    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!

    Reply
  40. Avatar for ShelleyShelley says

    November 9, 2015 at 7:44 pm

    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.

    Reply
  41. Avatar for JessicaJessica says

    October 22, 2015 at 6:23 pm

    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:)

    Reply
  42. Avatar for Debra WaibelDebra Waibel says

    October 15, 2015 at 9:55 pm

    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.

    Reply
  43. Avatar for LindaLinda says

    September 29, 2015 at 3:40 am

    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

    Reply
  44. Avatar for Jill Van VlackJill Van Vlack says

    September 25, 2015 at 2:01 pm

    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?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 25, 2015 at 6:18 pm

      I’d recommend rice milk!

      Reply
  45. Avatar for MarinaMarina says

    January 15, 2015 at 3:04 am

    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.

    Reply
  46. Avatar for JIWAJIWA says

    January 14, 2015 at 2:04 pm

    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.

    Reply
  47. Avatar for RuthRuth says

    December 13, 2014 at 11:44 pm

    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

    Reply
  48. Avatar for KatherineKatherine says

    December 12, 2014 at 5:00 pm

    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!

    Reply
  49. Avatar for KarenKaren says

    December 10, 2014 at 7:09 am

    What other none dairy milk can I substitute for almond milk? Nut allergy :(

    Reply
  50. Avatar for RobinRobin says

    December 4, 2014 at 11:03 am

    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.

    Reply
  51. Avatar for KatherineKatherine says

    November 27, 2014 at 6:58 pm

    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!

    Reply
  52. Avatar for AvraAvra says

    November 27, 2014 at 11:51 am

    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!

    Reply
  53. Avatar for Monica @ Mocha and MoccasinsMonica @ Mocha and Moccasins says

    November 21, 2014 at 10:09 am

    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!

    Reply
  54. Avatar for LauraLaura says

    November 16, 2014 at 6:33 pm

    Love this recipe! My picky kids and husband thought it was great!

    Reply
  55. Avatar for SueSue says

    November 11, 2014 at 8:45 pm

    I didn’t have any sage so substituted rosemary and they were delicious! Love your website!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 11, 2014 at 10:12 pm

      Ah, thanks Sue! So kind!

      Reply
  56. Avatar for KathleenKathleen says

    November 2, 2014 at 7:28 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 3, 2014 at 5:47 pm

      Yay! So glad to hear it.

      Reply
  57. Avatar for Jessica Jones-HughesJessica Jones-Hughes says

    October 31, 2014 at 10:34 am

    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. :)

    Reply
  58. Avatar for Lynn Lovejoy at Order in the KitchenLynn Lovejoy at Order in the Kitchen says

    October 26, 2014 at 8:14 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 27, 2014 at 5:39 pm

      Please do! I think you’ll love them, Lynn!

      Reply
  59. Avatar for ktkt says

    October 26, 2014 at 3:45 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 27, 2014 at 5:43 pm

      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!

      Reply
  60. Avatar for HeatherHeather says

    October 25, 2014 at 5:33 am

    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.

    Reply
  61. Avatar for RobinRobin says

    October 24, 2014 at 6:12 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 27, 2014 at 6:18 pm

      Yay! So glad you enjoyed these, Robin. Thanks for sharing!!! xoxo

      Reply
  62. Avatar for MichelleMichelle says

    October 23, 2014 at 1:48 pm

    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.

    Reply
    • Avatar for RobinRobin says

      October 24, 2014 at 6:15 pm

      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.

      Reply
  63. Avatar for JackieJackie says

    October 23, 2014 at 9:41 am

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

    Reply
  64. Avatar for ShannonShannon says

    October 23, 2014 at 9:14 am

    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!

    Reply
  65. Avatar for EmmaleeEmmalee says

    October 23, 2014 at 8:40 am

    You should make little videos for the baker challenged (self-proclaimed).

    These look phenomenal!

    Reply
  66. Avatar for KellyKelly says

    October 22, 2014 at 9:35 pm

    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.

    Reply
  67. Avatar for Vanessa SmedVanessa Smed says

    October 22, 2014 at 6:37 pm

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

    Reply
  68. Avatar for JennaJenna says

    October 22, 2014 at 8:02 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 9:20 pm

      Yay! So glad you liked them, Jenna. Thanks for sharing!

      Reply
  69. Avatar for Erin @ The Spiffy CookieErin @ The Spiffy Cookie says

    October 22, 2014 at 6:06 pm

    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.

    Reply
  70. Avatar for EmilyEmily says

    October 22, 2014 at 1:42 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:47 pm

      Absolutely! And totally not a dumb question. Thanks for asking!

      Reply
      • Avatar for EmilyEmily says

        October 22, 2014 at 2:15 pm

        Thanks very much! I’ll be trying this over the weekend!

        Reply
  71. Avatar for JennyJenny says

    October 22, 2014 at 12:38 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:32 pm

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

      Reply
  72. Avatar for GabyGaby says

    October 22, 2014 at 10:01 am

    I love pumpkins and biscuits…how could you go wrong?!?!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:32 pm

      You get it :D

      Reply
  73. Avatar for The Blonde ChefThe Blonde Chef says

    October 22, 2014 at 9:22 am

    These look so simple and yummy! The perfect side to any fall meal! Love!

    Reply
  74. Avatar for deborahdeborah says

    October 22, 2014 at 9:06 am

    Can these be made gluten free?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:33 pm

      Deborah, I haven’t tried these GF myself, but if you do let me know!

      Reply
  75. Avatar for Michele @ Two RaspberriesMichele @ Two Raspberries says

    October 22, 2014 at 7:31 am

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

    Reply
  76. Avatar for Ceara @ CearaCeara @ Ceara's Kitchen says

    October 22, 2014 at 5:23 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:34 pm

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

      Reply
  77. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen says

    October 21, 2014 at 6:47 pm

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

    Reply
  78. Avatar for Joanna @ Everyday made freshJoanna @ Everyday made fresh says

    October 21, 2014 at 5:22 pm

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:46 pm

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

      Reply
  79. Avatar for Jennifer @ Show Me the YummyJennifer @ Show Me the Yummy says

    October 21, 2014 at 1:43 pm

    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!

    Reply
    • Avatar for Jennifer @ Show Me the YummyJennifer @ Show Me the Yummy says

      October 21, 2014 at 1:43 pm

      Oops! *This

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:45 pm

      Thanks Jennifer!! Let me know if you give them a try!

      Reply
  80. Avatar for EnidEnid says

    October 21, 2014 at 1:23 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:44 pm

      I would say use a gluten free flour blend. I’ve actually been meaning to give them a try GF so I’ll be sure to report back with the results when I figure it out! I’ve heard of some people doing them drop biscuit style so there’s less handling involved.

      Reply
      • Avatar for SarahSarah says

        November 8, 2014 at 9:16 pm

        Tried it with Bob’s GF All-purpose– AMAZING:)

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          November 9, 2014 at 7:47 pm

          Yay!!!!

          Reply
        • Avatar for AlissaAlissa says

          December 15, 2017 at 5:49 am

          this is such a help! needed a GF flour, thanks for recommending. they puffed up nicely?

          Reply
        • Avatar for Natalia S.Natalia S. says

          October 12, 2018 at 4:28 pm

          “Thank youuuuuu!” … as I reach for my jacket and head out the door to Whole Foods … ?

          Reply
  81. Avatar for Angela BrownAngela Brown says

    October 21, 2014 at 1:09 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:43 pm

      Mmm peppercorn. Yum! Let me know if you give these a try, Angela!

      Reply
  82. Avatar for Millie | Add A LittleMillie | Add A Little says

    October 21, 2014 at 12:40 pm

    These look totally awesome guys!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:48 pm

      Thanks Millie!! xoxo

      Reply
  83. Avatar for AlexAlex says

    October 21, 2014 at 11:28 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:41 pm

      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!

      Reply
  84. Avatar for EricaErica says

    October 21, 2014 at 10:26 am

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:40 pm

      DO IT! And report back. I’ll wait :D

      Reply
  85. Avatar for Emilie@TheCleverCarrotEmilie@TheCleverCarrot says

    October 21, 2014 at 9:19 am

    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. ;)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:40 pm

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

      Reply
  86. Avatar for Ksenia @ At the ImmigrantKsenia @ At the Immigrant's Table says

    October 21, 2014 at 8:22 am

    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.

    Reply
  87. Avatar for jenna @ just j.fayejenna @ just j.faye says

    October 21, 2014 at 7:50 am

    What is it about sage that just screams fall?! These look fantastic!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:39 pm

      Right? I could just smell it all day. It’s like rosemary! LOVE fall herbs.

      Reply
  88. Avatar for Maryea {happy healthy mama}Maryea {happy healthy mama} says

    October 21, 2014 at 6:25 am

    I love pumpkin+sage. These look perfect!

    Reply
  89. Avatar for Erin @ The Almond EaterErin @ The Almond Eater says

    October 21, 2014 at 5:51 am

    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…

    Reply
  90. Avatar for Claudia @Breakfast Drama QueenClaudia @Breakfast Drama Queen says

    October 21, 2014 at 5:18 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2014 at 1:39 pm

      Thanks Claudia! I think we’re all winning ;D

      Reply

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