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Ready for a buttery biscuit with rosemary and a hint of pumpkin? It’s the perfect fall baking experience.
Also, they would be a wonderful addition to your Thanksgiving table.
Because that’s what we’re all about right now. Thanksgiving food and sides and all the Thanksgiving love!
These pumpkin rosemary drop biscuits are super easy to make – which is a must for Thanksgiving food!
Let me show you!
We use our all time favorite kitchen appliance, the food processor to cut the cubes of butter into the flour.
Life is more fun when biscuit making is easier – don’t you agree?
Then we add the liquid in until a wet batter forms.
These are drop biscuits. Which means no flouring your surface, or rolling out dough, or cutting them. We simply use two spoons to scoop and drop them onto the baking sheet. The sizes and shapes of the biscuits will not be perfect or exact and that’s okay – we are going for that rustic vibe. Besides no one is going to care once they bite into them.
Who else kind of hates rolling out dough and cutting them into fancy shapes?! I do partially because it takes so much effort, and because my out-dated counter tops are tiled so I have to use my dining room table. Too much fuss.
Thank you drop biscuits. I will make you forever. Or at least until I move into a new kitchen, or we update our current counter tops whichever comes first. Even still I will probably prefer the ease of drop biscuits.
Anyways I know you’ll love these pumpkin rosemary drop biscuits for your fall baking or for your Thanksgiving table. They’re super fun and festive too.
Savory with a hint of sweetness and that rosemary adds the perfect amount of herby-ness that’s not overpowering. I originally tried sage in this recipe and as much as I wanted to love the sage it was just too much. Rosemary is the way to go.
Pumpkin rosemary drop biscuits are gluten free. Considering anyone who has a gluten allergy when bringing a recipe to a party or serving guests is a nice thing to do. A lot of my family and friends need to avoid gluten and I would hate for them to miss out on these little puffs of deliciousness.
Besides, no one else will ever be able to tell that they are gluten free.
I hope you love these pumpkin rosemary drop biscuits as much as we do. They are a fun twist on a traditional biscuit that’s perfect for the holidays.
Also, just look at that pretty orange color with those specks of green from the rosemary. Another Holiday stunner.
See you soon for a few more Thanksgiving recipes!!!
Pumpkin Rosemary Drop Biscuits (Gluten Free)
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 10 to 12 biscuits 1x
- Category: Side, Appetizer, Baking
- Cuisine: Gluten Free, Vegetarian
Description
Pumpkin rosemary drop biscuits are easy to make Perfect side to Thanksgiving or any fall meal. Gluten free and so delicious.
Ingredients
- 1 stick unsalted butter (1/2 cup)
- 3/4 cup milk (I used unsweetened almond milk, but any will work)
- 1 tablespoon apple cider vinegar or fresh lemon juice*
- 2 1/4 cup all purpose gluten free flour (I used Bob’s Red Mill 1 to 1 baking flour)
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 tablespoons fresh rosemary, chopped
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup honey
Instructions
- Prepare: Cut the butter into 1 inch cubes and place them in a bowl – pop them into the freezer so they are nice and chilled. Preheat your oven to 375 degrees Fahrenheit and grease a baking sheet, set aside. To make the faux buttermilk mix the milk and the vinegar/lemon juice together and allow it to sit while you prepare the remaining ingredients – you will notice that the milk curdles, that’s what we want.
- Mix dry ingredients: Add the flour, baking soda, baking powder, and salt to a food processor – process to mix. Add the chopped rosemary and pulse to mix.
- Mix the remaining wet ingredients: To the faux buttermilk add the pumpkin puree and honey, whisk to combine and set aside.
- Cut in the butter:Returning to the food processor add the cold butter and pulse until the butter is the size of chickpeas. Be sure not to over incorporate.
- Add the wet ingredients: Add half of the pumpkin mixture to the food processor and pulse once or twice. Add the remaining liquid and pulse until well incorporated. The dough should be fairly wet.
- Drop the biscuits: Using two large table spoons (every day spoons, not measuring spoons) to scoop and drop the dough onto the prepared baking sheet, being sure to leave 1 1/2 inches between each biscuit. It’s okay if the biscuits are slightly different sizes and shapes – that’s the nice part about drop biscuits. You will have 10 to 12 biscuits.
- Bake: Bake the biscuits for 10 – 12 minutes or until they are golden and browned on the bottoms. Cool for 10 minutes before removing from the pan. Serve warm or at room temperature.
- Store: Store the biscuits in an air tight container at room temperature for 2 days and then in the fridge for up to 3 days. They do start to dry out after 2 – reheat them in the oven at 400 degrees Fahrenheit for best results.
Notes
*Apple cider vinegar/lemon juice: Mixing milk with an acid creates a faux buttermilk which helps these biscuits to rise and be nice and fluffy. You could swap this step for buttermilk for a richer biscuit. I like making the faux buttermilk so I don’t have to buy a separate type of milk that I won’t use otherwise.
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