Savory Pumpkin Biscuits with Sausage and Sage Gravy
Tender, buttery pumpkin biscuits topped with creamy homemade sausage and sage gravy. This savory fall breakfast is perfect for weekend brunch, Thanksgiving morning, or a cozy breakfast for dinner.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Holiday, Southern Inspired
Ingredients
Scale
For the savory pumpkin biscuits
- 2½ cups all-purpose flour (300 grams), plus more for shaping
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon finely chopped fresh sage
- ½ cup cold unsalted butter (113 grams), cubed
- ¾ cup canned pure pumpkin puree (about 180 grams), chilled
- ½ cup cold buttermilk, plus 1–2 tablespoons only if needed
- 1 tablespoon buttermilk, for brushing
For the sausage and sage gravy
- 1 pound bulk pork breakfast sausage
- Up to 2 tablespoons unsalted butter, as needed to supplement sausage drippings
- ¼ cup all-purpose flour (30 grams)
- 3 cups whole milk, plus more as needed
- 2 teaspoons finely chopped fresh sage
- ½ teaspoon freshly ground black pepper, plus more to taste
- Fine salt, to taste
- Pinch of crushed red pepper flakes, optional
Instructions
- Preheat the oven. Preheat to 425°F. Line a baking sheet with parchment paper rated for that temperature.
- Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and sage.
- Cut in the butter. Add the cold butter cubes. Work them into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Add the pumpkin and buttermilk. In a separate bowl, whisk together the pumpkin puree and ½ cup buttermilk. Pour into the flour mixture and stir gently with a fork until a shaggy dough forms. If dry flour remains and the dough will not hold together, add extra buttermilk 1 tablespoon at a time.
- Fold the dough. Turn onto a lightly floured surface. Gently press into a rectangle, fold into thirds like a letter, and rotate a quarter turn. Repeat once more, then pat the dough to about 1 inch thick.
- Cut the biscuits. Use a floured 2½-inch round cutter, pressing straight down without twisting. Gently gather the scraps and cut additional biscuits to make about 8. Place on the prepared pan about ½ inch apart. If the butter has softened, refrigerate the cut biscuits for 10–15 minutes before baking.
- Bake. Brush the tops with 1 tablespoon buttermilk. Bake for 16–20 minutes, until risen, lightly golden at the edges, and baked through in the centers.
- Brown the sausage. Meanwhile, cook the sausage in a large skillet over medium heat, breaking it into crumbles, until browned and cooked through. Transfer to a plate with a slotted spoon.
- Measure the drippings. Leave approximately 3 tablespoons of fat in the skillet. Drain excess fat or add enough butter to reach that amount.
- Cook the flour and sage. Stir the flour and fresh sage into the fat. Cook for 1–2 minutes, stirring constantly, until no dry flour remains.
- Add the milk. Slowly whisk in the milk until smooth, scraping up the browned bits from the skillet. Return the sausage to the pan and stir in the black pepper and optional red pepper flakes.
- Simmer the gravy. Bring to a gentle simmer. Cook for 5–8 minutes, stirring frequently, until thick and creamy. Add more milk a splash at a time as needed. Taste and season with salt.
- Serve. Split the warm pumpkin biscuits and spoon the sausage and sage gravy over the halves. Serve immediately.
Notes
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Drain watery homemade puree before measuring.
- Flour: Weigh the flour or spoon it into measuring cups and level off.
- Tender biscuits: Keep the butter cold and avoid overworking the dough. Add extra buttermilk only if needed.
- Sage sausage: If using sage-flavored sausage, reduce the fresh sage in the gravy to 1 teaspoon, then adjust to taste.
- Dried sage: Substitute approximately ¼ teaspoon dried rubbed sage in the biscuits and ½ teaspoon in the gravy.
- Gravy consistency: Gravy thickens as it stands. Stir in additional milk to loosen before serving.
- Make ahead: Prepare the gravy a day ahead, refrigerate, and reheat while baking the biscuits.
- Storage: Store cooled biscuits airtight at room temperature for up to 2 days or freeze for up to 2 months. Refrigerate gravy within 2 hours and use within 3–4 days.
- Reheating: Warm biscuits in a 325°F oven. Reheat gravy in a saucepan with a splash of milk, stirring until it reaches 165°F throughout.
- Serving suggestion: Add scrambled eggs alongside the biscuits and gravy. Eggs are optional and are not included in this recipe.
- Timing: The total time assumes the gravy cooks while the biscuits bake. Optional chilling adds 10–15 minutes.