Pumpkin-Sage White Cheddar Biscuits Recipe

If autumn had a biscuit mascot, these Pumpkin-Sage White Cheddar Biscuits would be it.
They’re flaky, cheesy, just a little sweet from pumpkin and brown sugar, and filled with
earthy sage that makes your whole kitchen smell like a cozy fall holiday. Think of them as
the cooler cousin of classic buttermilk biscuits: same comforting layers, but with a
savory pumpkin twist and pockets of sharp white cheddar in every bite.

This in-depth guide walks you through how to make these savory pumpkin biscuits from scratch,
why certain ingredients matter, plus tips for getting tall, tender layers and golden, cheesy tops.
Whether you’re serving them for Thanksgiving, pairing them with soup, or just baking something cozy
on a Sunday, this Pumpkin-Sage White Cheddar Biscuits recipe will quickly become a go-to fall favorite.

Why You’ll Love These Pumpkin-Sage White Cheddar Biscuits

• Flaky and tender: We use cold fat, a hot oven, and minimal mixing to create biscuits with beautiful layers.
• Savory, not dessert-sweet: A touch of brown sugar rounds out the flavor, but pumpkin, sage, and cheddar keep things firmly on the savory side.
• Big fall energy: Pumpkin + sage + sharp white cheddar = classic autumn flavor combo that fits right in with turkey, roasted veggies, and hearty stews.
• Beginner-friendly: No yeast, no long rise times. Just mix, pat, cut, and bake.
• Make-ahead friendly: You can chill or freeze the unbaked biscuits and bake from frozen for fresh, hot biscuits on demand.

Key Ingredients (and Why They Matter)

Flour and Leavening

For classic fluffy biscuits, all-purpose flour is your best friend. It has just enough
protein to create structure without turning the biscuits tough. Baking powder and a little baking soda
give these biscuits lift, helping them rise tall and stay tender.

Pumpkin Purée

Canned pumpkin purée (not pumpkin pie filling) adds moisture, color, and subtle sweetness.
It also adds just enough density that we balance it with buttermilk and plenty of leavening.
Pumpkin makes these biscuits moist while still allowing those flaky layers to form.

Sharp White Cheddar

Sharp white cheddar brings salty, nutty depth to every bite. Compared to mild cheddar, sharp cheddar stands
up better to the sweetness of pumpkin and brown sugar. Using white cheddar keeps the crumb a pretty golden-orange
instead of bright yellow.

Fresh Sage

Sage is one of those herbs that screams “holiday dinner.” Chopped fresh sage adds an earthy, slightly peppery
flavor that pairs beautifully with cheddar and pumpkin. Dried sage can work in a pinch, but fresh sage makes
a noticeable difference in aroma and flavor.

Buttermilk and Butter

Cold butter and cold buttermilk are classic biscuit power players. The cold butter steams and melts in the oven,
creating air pockets and layers, while tangy buttermilk tenderizes the dough and balances the sweetness of pumpkin
and brown sugar. Use them both straight from the fridge for best results.

Pumpkin-Sage White Cheddar Biscuits Recipe

Ingredients

Makes about 10–12 biscuits, depending on cutter size.

• 2 1/4 cups all-purpose flour, plus extra for dusting
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon garlic powder (optional, for extra savoriness)
• 1/4 teaspoon smoked paprika or black pepper (optional)
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1 cup shredded sharp white cheddar cheese, firmly packed
• 2–3 tablespoons finely chopped fresh sage (plus a little extra for sprinkling)
• 3/4 cup canned pumpkin purée (not pumpkin pie filling)
• 1/2 cup cold buttermilk, plus 1–2 tablespoons more as needed
• 1 tablespoon melted butter, for brushing
• Flaky sea salt, for finishing (optional but recommended)

Step-by-Step Instructions

1. Prep your workspace and oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pop your butter and cheese back in the fridge while you measure the dry ingredientscold ingredients
are the secret to tall, flaky biscuits.

2. Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar,
garlic powder, and smoked paprika or black pepper (if using). This ensures the leavening is evenly
distributed so your biscuits rise uniformly.

3. Cut in the butter

Add the cold butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips,
cut or rub the butter into the flour until the mixture looks like coarse crumbs with a few pea-sized pieces
of butter. Those little butter nuggets are what create flaky layers in the oven.

4. Add cheddar and sage

Stir in the shredded sharp white cheddar and chopped fresh sage until they’re evenly distributed.
Make sure the cheese is well coated in flourthis helps it stay suspended in the dough instead of sinking
or clumping.

5. Bring the dough together

In a separate small bowl, whisk the pumpkin purée with 1/2 cup of cold buttermilk until smooth.
Pour this mixture into the dry ingredients. Use a spatula or wooden spoon to gently fold the dough
together just until it starts to come together. If there are very dry bits at the bottom of the bowl,
add an extra tablespoon or two of buttermilk, a little at a time.

The dough should look shaggy and slightly sticky but not wet or batter-like. Overmixing will develop gluten
and make your biscuits tough, so stop mixing as soon as everything mostly holds together.

6. Pat, fold, and cut

Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 3/4–1 inch thick.
For extra flaky layers, do a few simple folds:

• Fold the rectangle in thirds like a letter.
• Turn it 90 degrees and gently pat it back into a rectangle.
• Repeat once more if you like, being careful not to overwork the dough.

Pat the dough to about 1 inch thick. Using a floured biscuit cutter (about 2–2.5 inches in diameter),
cut straight down without twistingthat twisting motion seals the edges and prevents good rise.
Gently gather and repat scraps to cut more biscuits.

7. Arrange and bake

Place the biscuits on your prepared baking sheet, close together but not touching (or barely touching if you like
softer sides). Brush the tops lightly with melted butter and sprinkle with a pinch of flaky sea salt and a few
extra chopped sage leaves if desired.

Bake for 13–16 minutes, or until the biscuits are puffed and the tops are a deep golden color with
melted cheese bubbling around the edges.

8. Cool (slightly) and serve

Let the biscuits cool on the sheet for about 5 minutes, then transfer to a wire rack. Serve warm with butter,
honey, hot honey, or alongside your favorite fall dinner.

Serving Ideas for Pumpkin-Sage White Cheddar Biscuits

• With soup or chili: These biscuits are a perfect partner to creamy tomato soup, butternut squash soup, or smoky chili.
• Thanksgiving hero: Swap your plain dinner rolls for pumpkin-sage cheddar biscuits. They pair beautifully with turkey and gravy.
• Breakfast sandwich upgrade: Split a biscuit and stuff it with scrambled eggs and crispy bacon or sausage.
• Snack with honey butter: Whip softened butter with honey and a pinch of salt and spread it over warm biscuits.

Tips for Flaky, Tall Biscuits Every Time

Keep everything cold

Cold butter is non-negotiable. If your kitchen is warm, chill the flour mixture and cheese for a few minutes
before adding the pumpkin-buttermilk mixture. Cold dough hits a hot oven and the butter’s steam creates layers.

Don’t overmix or overwork the dough

The more you knead, the tougher your biscuits. Mix just until the dough comes together and handle it gently
when patting and folding.

Use a sharp cutter and avoid twisting

Press the biscuit cutter straight down and lift it straight up. Twisting seals the edges and limits how much
the biscuits can rise.

Adjust moisture as needed

Pumpkin brands vary in thickness. If your dough looks too dry and crumbly, add a splash more buttermilk.
If it’s sticky and hard to handle, dust in a little more flour when patting it out.

Variations to Try

• Extra herby: Add a teaspoon of fresh thyme or rosemary along with the sage.
• Spicy kick: Stir in a pinch of cayenne pepper or red pepper flakes for a gentle heat that balances the pumpkin.
• Different cheeses: Swap part of the white cheddar for Gruyère, smoked cheddar, or Parmesan.
• Mini biscuits: Use a smaller cutter to make bite-sized biscuits for holiday appetizer spreads.

Storing and Reheating Your Biscuits

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator
for up to 4 days. Reheat in a 325°F (160°C) oven for 8–10 minutes until warmed through. The oven brings back
the crisp edges that the microwave tends to soften.

To freeze, place unbaked biscuits on a baking sheet and freeze until solid, then transfer to a freezer bag.
Bake from frozen at 425°F, adding 2–3 extra minutes to the bake time. This is a great way to always have
fresh pumpkin cheddar biscuits ready for busy nights or holiday guests.

Quick FAQ About Pumpkin-Sage White Cheddar Biscuits

Can I use fresh pumpkin instead of canned?

Yes, as long as it’s very smooth and thickmore like canned purée than watery mashed squash. If your purée
seems loose, drain it briefly through a fine mesh sieve or cheesecloth before measuring.

Can I make these biscuits without buttermilk?

You can make a quick substitute by combining regular milk with a teaspoon of lemon juice or apple cider vinegar,
then letting it sit for 5–10 minutes. It won’t be quite as rich as real buttermilk, but it will still do the job.

What if I only have mild cheddar?

Mild cheddar works, but the flavor will be less pronounced. To bump it up, you can add a tablespoon of grated
Parmesan or a bit more salt and pepper.

Real-Life Experiences & Extra Tips for Perfect Pumpkin-Sage Biscuits

The first time many people bake with pumpkin in a savory recipe, they expect a bold pumpkin flavoralmost like pumpkin pie
in bread form. In reality, pumpkin in biscuits plays more of a supporting role. It’s there to add moisture, a gentle sweetness,
and gorgeous color, while the white cheddar and sage take the lead. Don’t be surprised if your guests can’t quite guess what
makes these biscuits so specialthey just know they taste like fall.

One common experience home bakers share is worrying that their biscuit dough looks “rough” or “messy.” That’s a good sign.
Perfectly smooth dough usually means the gluten has been overworked, leading to dense biscuits. Shaggy edges and visible
bits of butter are what you want. When you turn the dough out, think “gentle patting” instead of “kneading.” A light hand
really does translate into a more tender crumb.

Another frequent “aha” moment happens the first time you freeze unbaked biscuits. If you’ve ever tried to bake everything
fresh while juggling a holiday meal, you know how chaotic that can be. With these pumpkin-sage white cheddar biscuits,
you can prepare the dough days or even weeks ahead, freeze the cut biscuits on a tray, then stash them in a bag. On the big day,
you just slide them straight from the freezer onto a baking sheet. They go into the oven, and you get warm, flaky biscuits
right when the turkey is resting and everyone is hovering around the kitchen.

A lot of people also discover that these biscuits are more versatile than they expected. They might start out as a Thanksgiving
side but then sneak into weekday dinners. They’re perfect with a simple bowl of tomato soup or a creamy potato leek soup,
and they elevate a basic roasted chicken into something that feels restaurant-level. They even make fantastic breakfast sandwiches
split a biscuit, add a fried or scrambled egg, maybe a slice of ham or bacon, and you have a morning meal that tastes like
a cozy café special.

One practical tip from experienced biscuit bakers: don’t be shy about cheese. If you’re a true cheddar fan, you can bump
the cheese up a bit, as long as you keep the dough from becoming greasy. Grate the cheese on the fine side of a box grater
so it melts more evenly through the dough. Some people like to sprinkle a little extra cheddar on top of each biscuit
in the last few minutes of baking for an extra-gooey, golden crust.

Finally, if you’re cooking for picky eaters or kids who “don’t like pumpkin,” this recipe can be your secret weapon.
The pumpkin flavor is subtle, and the cheddar and sage do most of the talking. You can simply introduce them as
“cheddar biscuits” and let everyone fall in love before revealing the pumpkin twist. More than a few families have
discovered that once the biscuits are a hit, adding pumpkin to other savory dishes suddenly becomes a much easier sell.

Over time, many bakers tweak this base Pumpkin-Sage White Cheddar Biscuits recipe into their own house specialty.
Some add a drizzle of hot honey over the warm biscuits for a sweet-spicy finish. Others brush them with browned butter
infused with more sage for extra aroma. However you customize them, the combination of pumpkin, sage, and sharp white cheddar
gives you a reliable foundation: flaky, flavorful, and endlessly cozy. Once you’ve made them a couple of times,
you’ll find yourself mixing up a batch whenever the first cool breeze of fall rolls inor honestly, any time you need
a pan of warm comfort on the table.