My pumpkin butter swim biscuits bake in a pool of melted butter, with pumpkin puree, buttermilk, yogurt, and fresh sage stirred into a no-roll dough. You spread the dough into an 8×8 pan and cut it into squares before baking. The butter seeps between the squares, so you get crisp, golden edges and soft, tender centers.
My Pumpkin Sage Spin on Two Reader Favorites
My gluten-free butter swim biscuits and jalapeño cheddar butter swim cornbread have both been big hits with readers, which inspired me to make a seasonal version with pumpkin and sage. They work for an everyday dinner alongside a bowl of vegetarian stew, and they’re just as at home on the table for Thanksgiving or Christmas.
Butter swim recipes (also known as butter dip biscuits) are super easy and relatively foolproof. They tend to come together even if you end up with slightly less or slightly more of an ingredient, so this is a low-stress bake. And they’re just so dang good, especially if you like butter! My kids aren’t gluten-free, so I also tested a batch with regular all-purpose flour, and it worked just as well. Use whichever flour your household uses.
Enjoy!
~Kristen
A Few Ingredients Worth a Note
- Gluten-free flour: I use King Arthur Measure for Measure 1:1 gluten-free flour. Whichever blend you choose, make sure it contains xanthan gum, since that helps the biscuits hold together. If you don’t need these to be gluten-free, regular all-purpose flour works just as well.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, so it would majorly compete with the sage.
- Yogurt: Any plain yogurt works here, including regular, Greek, or plant-based. Stick with plain rather than vanilla or another flavored yogurt.
Small Things That Make a Big Difference
- Expect a wet dough! It should be thick, sticky, and easy to spread, not something you could roll out. If it feels stiff, add another 1 to 2 tablespoons of buttermilk instead of more flour.
- Stir just until no dry flour remains. Overmixing can make the biscuits dense.
- Don’t worry when butter pools over the top of the dough. That’s what you want, because the butter is what gives you the crisp, golden edges. It will look a little messy before baking and that’s just what you want.
- Cut all the way to the bottom of the dish to score the biscuits before baking. Shallow cuts leave the squares fused together and keep the butter from reaching the middle biscuits.
- Judge doneness by the center, not the top. Pumpkin puree adds moisture, so the middle can take longer to set than the edges. If the tops brown before the center is cooked through, tent the dish loosely with foil for the last few minutes.
Honey, Chutney, or a Bowl of Soup
- Top each square with a spoonful of cranberry chutney or apple and pear chutney.
- Drizzle warm biscuits with honey and finish with a pinch of flaky sea salt.
- Dip them into a bowl of pumpkin and sweet potato soup or garlic soup.
- Add them to your Thanksgiving or Christmas spread alongside stuffing, roasted vegetables, cheesy mashed potatoes, Thanksgiving fruit salad or Christmas fruit salad.
More Delicious Gluten-Free Breads to Enjoy
Pumpkin Sage Butter Swim Biscuits
211kcal
Ingredients
- ½ cup unsalted butter
- 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
- 1 cup buttermilk or any milk mixed with 1 tablespoon of vinegar
- ½ cup pumpkin puree not pumpkin pie filling
- ¼ cup plain yogurt
- Flaky sea salt for finishing (optional)
Method
- Preheat the oven to 450°F. Place the butter in an 8×8-inch square baking dish and let it melt in the oven as it heats. Remove the dish once the butter has melted.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
- Add the buttermilk, pumpkin puree, and yogurt, then mix until smooth. Fold in the finely chopped fresh sage.
- The dough should be soft, moist, and easily spreadable. If it seems too stiff, add another 1–2 tablespoons of buttermilk.
- Carefully spoon the dough into the baking dish with the melted butter. Gently spread it into an even layer using a spatula, allowing the butter to rise around the edges and over the surface.
- Using a sharp knife, cut the dough into 9 squares, making sure to cut all the way through to the bottom of the dish so the butter can seep between the biscuits.
- Bake for 25–35 minutes, or until the biscuits are golden brown on top, crisp and buttery around the edges, and cooked through in the center. If the tops brown too quickly, loosely cover with foil during the final few minutes.
- Allow the biscuits to rest for 5–10 minutes. Sprinkle with flaky sea salt, if desired, and serve warm. Enjoy!
Notes
- Use a gluten-free flour blend that contains xanthan gum. I use King Arthur Measure for Measure. Regular all-purpose flour works just as well if you don’t need these gluten-free.
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No buttermilk? Stir 1 tablespoon of vinegar into 1 cup of any milk and use it in place of the buttermilk.
- Use pumpkin puree, not pumpkin pie filling. Any plain yogurt works, including regular, Greek, or plant-based.
- The dough should be thick, sticky, and spreadable. If it’s stiff, add 1 to 2 tablespoons more buttermilk.
- Cut all the way to the bottom of the dish so the butter can seep between the biscuits.
- Store leftovers airtight at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat in a 350°F oven for 5 to 8 minutes.
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Nutrition
Serving1biscuitCalories211kcalCarbohydrates24gProtein4gFat12gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.4gCholesterol31mgSodium433mgPotassium83mgFiber3gSugar4gVitamin A2484IUVitamin C1mgCalcium147mgIron1mg
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
