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Two stacked squares of pumpkin butter swim biscuits with a bite taken out, garnished with sage leaves, next to a small pumpkin.
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Pumpkin Sage Butter Swim Biscuits

Soft pumpkin biscuits with fresh sage, baked in a pool of melted butter for crisp, golden edges. The no-roll dough spreads right into the pan and works with gluten-free or regular flour.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Bread, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 9 biscuits
Calories: 211kcal
Author: Kristen Wood

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)
US Customary - Metric

Instructions

  • 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.
    A pale green pumpkin butter swim biscuit liquid topped with a layer of white foam in a square container.
  • In a large mixing bowl, whisk together the flour, baking powder, salt, and brown sugar.
    A pile of reddish-brown spice resting on a mound of white flour for pumpkin butter swim biscuits in a metal mixing bowl.
  • Add the buttermilk, pumpkin puree, and yogurt, then mix until smooth. Fold in the finely chopped fresh sage.
    A wooden spoon stirs pumpkin butter swim biscuit batter sprinkled with chopped fresh sage in a metal mixing bowl.
  • The dough should be soft, moist, and easily spreadable. If it seems too stiff, add another 1–2 tablespoons of buttermilk.
    A wooden spoon mixing light orange batter for pumpkin butter swim biscuits in a metal bowl.
  • 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.
    Pumpkin butter dip biscuit batter in a square baking dish, served alongside pumpkin butter swim biscuits.
  • 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.
    A square baking dish containing baked pumpkin butter swim biscuits with an orange hue and visible pools of oil on the surface.
  • 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.
    A square baking dish containing freshly baked, golden-brown pumpkin butter swim biscuits cut into large square pieces.
  • Allow the biscuits to rest for 5–10 minutes. Sprinkle with flaky sea salt, if desired, and serve warm. Enjoy!
    A square of pumpkin butter swim biscuits with a bite taken out, topped with a sage leaf on a speckled plate next to a small pumpkin.

Video

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.
  • 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.

Nutrition

Serving: 1biscuit | Calories: 211kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 433mg | Potassium: 83mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2484IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg
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