Gluten-Free Pumpkin Biscuits with Sage and Rosemary

Celebrate fall with these buttery flaky gluten-free pumpkin biscuits. Made with brown butter and fresh herbs, these biscuits are packed full of so much flavor, perfect for Thanksgiving!

Why You Will Love This Gluten-Free Pumpkin Biscuits Recipe

Celebrate fall with these delicious buttery, flaky, gluten-free pumpkin biscuits. Made with brown butter, garlic, pumpkin, and fresh herbs, they're perfect for the holiday season! Serve them alongside my gluten-free corn casserole, gluten-free stuffing, and red wine cranberry sauce. Here are some more reasons why you will love this gluten-free pumpkin biscuit recipe:

• Perfect for pumpkin season and cold winter months. These savory biscuits are packed full of rich autumnal flavors, with a soft texture and buttery flaky layers. A welcome addition to any holiday menu.
• An easy recipe to make with simple ingredients. Biscuits are fairly simple to make, and there are only a handful of ingredients in this recipe. You can freeze these delicious gluten free pumpkin biscuits several weeks in advance which saves so much time during the holiday season.

Gluten-Free Pumpkin Biscuit Ingredients

Ingredient Notes

• Butter: Browning the butter adds a rich flavor and depth to the biscuits. 
• Gluten-Free Flour: Here we use the gluten-free flour blend, Bob's Red Mill Gluten-Free 1 to 1 Baking Flour. 
• Almond Flour: A little mix of almond flour adds tenderness. For a nut-free option, add additional gluten-free flour. 
• Spices: Salt and garlic powder enhance the biscuit dough flavor.
• Baking Powder & Baking Soda: The combination of baking powder and baking soda helps the biscuits to rise and soften.
• Pumpkin Puree: Look for canned pumpkin puree, not pumpkin pie filling. You can also use roasted fresh pumpkin that is puréed in a blender or food processor. 
• Buttermilk: Gives the biscuits a tang and keeps the dough tender. Make sure the buttermilk is cold.
• Honey: Adds a touch of sweetness. Maple syrup can also be used.

Find the printable recipe card with full instructions and measurements below.

How To Make Gluten-Free Pumpkin Biscuits

Make The Pumpkin Biscuit Dough

1. Brown the butter. Place the butter in a medium-sized pan over medium heat. As the butter melts it will start to foam, stir the butter with a rubber spatula. Once the butter is fully browned remove from the pan from the heat and pour the butter into a heatproof glass bowl.
2. Add the herbs and freeze the butter. Add the chopped sage and rosemary to the hot butter and stir. Let the herbs infuse for 5 minutes, then cover the bowl with a lid and place it into the freezer for 1 hour until solid. After one hour, remove the butter from the freezer. Scoop the chunk of butter out of the bowl and onto a cutting board, and chop up the butter into small pieces.
3. Add the cold butter to the dry ingredients. In a food processor, or large bowl, pulse or whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, and garlic powder until combined. Pulse or cut the butter into the flour mixture until it resembles small peas and is crumbly. Transfer the mixture to a large mixing bowl if not already used.
4. Add the wet ingredients to the dry ingredients.  In a separate bowl, whisk together the pumpkin purée, buttermilk, and honey until smooth. Pour the pumpkin mixture into the dry ingredients and stir with a rubber spatula. The dough will appear dry, but the more you stir, it will eventually form into a shaggy-looking dough.

Fold, Cut, and Stack Biscuit Dough

5. Bring the dough together. Turn out the dough onto a lightly floured work surface. 
6. Shape the dough. With floured hands work the dough together, and pat the dough into a 1-inch thick rectangle. 
7. Fold the dough. Starting at the bottom of the rectangle, lift and fold the dough in half. Then cut the dough in half lengthwise and stack the two halves on top of each other. This will help create flaky layers.
8. Cut and stack the dough. Pat the dough back into a rectangle. Add more flour underneath the dough if it starts to stick to the surface. Repeat folding, cutting, stacking, and patting 3 more times, moving the dough around the surface and adding flour underneath as needed.

Bake The Biscuits

9. Cut out the biscuits. Roll the finished dough into a rectangle to about ¾ to 1-inch thickness and cut out the biscuits using a 2½ to 3-inch round floured cookie cutter. Place the biscuits onto a parchment-lined baking sheet and into the freezer for 20 minutes. Preheat oven to 425°F while the biscuits are chilling.
10. Bake the biscuits. Remove the baking sheet from the freezer. Brush the tops of the biscuits with a little buttermilk. Place the baking sheet into the oven to bake for 24-26 minutes or until golden brown and cooked through the middle. Brush the fluffy biscuit tops with melted butter, then transfer the hot pumpkin biscuits to a cooling rack for ten minutes before serving.

Tips For Success

• Dip the biscuit cutter in gluten-free flour before cutting. The pumpkin biscuit dough is a little sticky, therefore cleaning and re-flouring the biscuit cutter between cuts is the best way to prevent the biscuits from sticking to the cutter. If the biscuit does get stuck inside the cutter, carefully shake the cutter a few times to release the biscuit. 
• Do not twist the biscuit cutter. When cutting the biscuits, don’t twist the cutter. Pressing it straight down into the dough and lifting it straight up is the perfect way to cut out the biscuits. Twisting can compress the layers and create less of a rise. 
• Freeze the biscuits before baking! Placing the gluten-free biscuits in the freezer for 20 minutes helps re-chill the butter, and when baked creates tall flaky layered biscuits.

Storage

• Storage: Freshly baked biscuits are best served the same day they are made, but you can store any leftovers in an airtight container at room temperature for 2-3 days.
• Freezing:  After cutting the biscuits, place them on a parchment-lined baking sheet and cover them with plastic wrap. Make sure the biscuits aren't touching each other, or they might freeze together. Freeze for several hours then transfer to a freezer bag or airtight container, with parchment paper in between each biscuit.
• Reheating: You can reheat these pumpkin biscuits in the microwave for 10-15 seconds or until warm.

Ways To Serve Pumpkin Biscuits

These gluten-free pumpkin biscuits can be served for breakfast, lunch or dinner! Pair them with a runny egg, or as a delicious dinner side slattered in butter, honey, and flaky sea salt. Here are some meal ideas that would pair well with these biscuits:

• Slow-Roasted Whole Chicken
• Roasted Honey Lavender Chicken
• Dutch Oven Chili With Ground Beef
• Sweet Potato Chili
• Mini Gluten-Free Chicken Pot Pies With Biscuits
• Italian White Bean Soup with Tuscan Kale and Sausage
• Roasted Butternut Squash Soup
• Gluten-Free Zuppa Toscana

FAQ

More Pumpkin Recipes You'll Love

I hope you love this gluten-free pumpkin biscuit recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

Recipe

Gluten-Free Pumpkin Biscuits with Sage and Rosemary

Recipe Author : Rebecca Taig

Diet :Gluten Free

Celebrate fall with these buttery flaky gluten-free pumpkin biscuits. Made with brown butter and fresh herbs, these biscuits are packed full of so much flavor, perfect for Thanksgiving!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 25 minutes mins

Chill Time 20 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings 6

Calories 391 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

• ▢ 8 tablespoons unsalted butter, browned
• ▢ 2 tablespoons fresh sage, finely chopped
• ▢ 1 teaspoon fresh rosemary, finely chopped
• ▢ 2 cups (272g) gluten-free flour, Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
• ▢ ¼ cup (25g) almond flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon salt
• ▢ ½ cup (120g) pumpkin purée
• ▢ ½ cup (120ml) buttermilk, plus additional for brushing
• ▢ 3 tablespoons (63g) honey

Instructions

 

• Brown the butter. Place the butter in a medium-sized pan over medium heat. As the butter melts it will start to foam, stir the butter with a rubber spatula. The milk solids will begin to turn a golden brown color while omitting a nutty aroma. Once the butter is fully browned remove the pan from the heat. Pour the butter into a heatproof glass bowl.
• Add the fresh herbs. Add the chopped sage and rosemary to browned butter and stir. The herbs contain moisture which can create a bit of foam in the butter. Let the herbs infuse into the butter for 5 minutes. Then cover the bowl with a lid and place it into the freezer for 1 hour.
• Prepare the frozen butter. Remove the butter from the freezer. It may need a few minutes to rest at room temperature before you can scoop it out of the bowl. Using a spoon, carefully carve around the rim of the bowl and scoop out the butter onto a cutting board. Chop the butter into small pieces and set aside.
• Add the cold butter to the dry ingredients. In the bowl of a food processor, pulse the gluten-free flour, almond flour, baking powder, baking soda, salt, and garlic powder until combined. Add the chopped browned butter pieces to the processor, and pulse until the butter resembles small peas and the mixture is crumbly. Transfer the mixture to a large mixing bowl.

  If you do not have a food processor, whisk the dry ingredients together in a large bowl, and cut the butter into the flour mixture with a pastry cutter, grater, or fork until small pea-sized crumbles form.
• Add the wet ingredients to the dry ingredients. In a medium-sized bowl whisk together the pumpkin puree, buttermilk, and honey until smooth. Pour the pumpkin mixture into the dry ingredients and stir with a rubber spatula. The dough will appear dry, but the more you stir, it will eventually form into a shaggy-looking ball with flour bits at the bottom of the bowl.
• Bring the dough together. Turn the dough out onto a lightly floured work surface. With lightly floured hands work the dough together, and pat the dough into a 1-inch thick rectangle. 
• Fold, cut, and stack the dough. Starting at the bottom of the rectangle, lift and fold the dough in half. Then cut the dough in half lengthwise and stack the two halves on top of each other. This will help create flaky layers. Pat the dough back into a rectangle. Add more flour underneath the dough if it starts to stick to the surface. Repeat folding, cutting, stacking, and patting 3 more times, moving the dough around the surface and adding flour underneath as needed.
• Cut out the biscuits. Roll the finished dough into a rectangle about ¾ to 1-inch thickness and cut out 3 biscuits using a 2½ to 3-inch round floured cookie cutter. This is a sticky dough, so it helps to clean and re-flour the cookie cutter between each biscuit cut. Gather the scraps of dough, and re-roll into another rectangle, this time cutting out 2 biscuits. Roll the dough one last time cutting out the final biscuit. You should have 6-8 biscuits depending on how thin you rolled the dough.

  Place the biscuits onto a parchment-lined baking sheet and into the freezer for 20 minutes. Preheat oven to 425°F while the biscuits are chilling.
• Bake the biscuits. Remove the baking sheet from the freezer. Brush the tops of the biscuits with a little buttermilk. Place the baking sheet into the oven to bake for 24-26 minutes or until golden brown and cooked through.

  Baking time depends on how thick you have rolled the dough. If your dough is thinner than 1" inch reduce the baking time to 18-22 minutes or until golden brown. Once the biscuits are fully cooked, remove them from the oven and brush the tops with melted butter. Transfer to a cooling rack for ten minutes before serving.

Notes

• Storage: Freshly baked biscuits are best served the same day they are made, but you can store any leftovers in an airtight container at room temperature for 2-3 days.
• Freezing:  After cutting the biscuits, place them on a parchment-lined baking sheet and cover them with plastic wrap. Make sure the biscuits aren't touching each other, or they might freeze together. Freeze for several hours then transfer to a freezer bag or airtight container, with parchment paper in between each biscuit.

Nutrition

Calories: 391kcalCarbohydrates: 43gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 623mgPotassium: 296mgFiber: 5gSugar: 12gVitamin A: 3677IUVitamin C: 1mgCalcium: 170mgIron: 2mg

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