These healthy pumpkin biscuitsย are lightened up with Greek yogurt, but still have the perfect buttery texture!
Something bad happened.
Something so gut-wrenchingly disturbing that I don't even really want to talk about it. But I think it's important that I talk about it...in order for me to heal and move on with my life.
It....SNOWED. In September. Yesterday...Septbember 8th, to be exact. September 7th: 25ยฐC, sunny, hot, gorgeous. September 8th: snow. Check it out on my Instagram.
Not only did it snow, but it snowed...and snowed...and snowed. From 8am till 10pm it snowed steadily. I woke up to at least 3 inches of snow this morning. Mother Nature hates us in Calgary.
I feel better having gotten that off my chest.
You guys have to agree with me...snow should not fall in September, especially not early September! We should still be able to wear t-shirts and maybe even flip flops, even here in Canada, for at least two more weeks. Those are the rules.
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I guess it's in part because of the weather that I am completely in a fall state of mind. {Fall. Not winter!}ย Logically that means pumpkin.
These healthy pumpkin biscuits are based off my favorite recipe, and are 'accidentally healthy'. Meaning that there is only 2 tablespoons of butter in the whole batch, {plus another tbsp or so brushed on top}, and the rest is basically flour, pumpkin puree and Greek yogurt. All together I calculated about 110 calories per biscuit...not bad in my book!
And they don't taste healthy...if you know what I mean. They have the same old buttery and flaky biscuit texture. And they are so moist!
There are so many pumpkin dessert recipes kicking around these days, I though it would be good to do a savory pumpkin recipe...and sage is the perfect compliment to pumpkin in this recipe.
By the way: 20 minutes prep. 12 or so in the oven. Couldn't be easier!
These healthy pumpkin biscuits are so comforting and tasty that they momentarily distracted me from the weather. Sigh.
Watch the video below to see exactly how I prepped this healthy pumpkin sage biscuits. Itโs so easy! You can find more of my recipe videos on my YouTube channel, or onย Facebook.
If you like these pumpkin biscuits, check out
- these Crispy Parmesan Green Bean Fries are baked
- and so are these Southwestern Baked Falafels
- and these Butternut Squash Scones with Feta & Spinach are little bites of heaven
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Healthy Pumpkin Biscuits with Sage
Ingredients
- 1 ยฝ cups all purpose flour {187g; fluffed spooned & leveled}
- 2 tsp baking powder
- ยฝ tsp baking soda
- ยฝ tsp salt
- 3 tsp dried crumbled sage
- 2 tbsp cold butter cut into small pieces
- ยพ cup pumpkin puree
- ยฝ cup Greek yogurt
- 2 tbsp butter melted
- 10 fresh sage leaves {optional}
Instructions
- Pre-heat oven to 425ยฐF. Line two baking sheets with parchment paper and set aside.
- In a large bowl, combine flour, baking soda, baking powder, salt and sage.
- Cut in the butter, blending with a fork or pastry blender until butter is in small, pea-sized pieces.
- In a separate medium bowl, combine the pumpkin puree and Greek yogurt. Mix the greek yogurt/pumpkin mixture into the dried ingredients. You may need to use your hands to get it completely blended.
- Knead dough out onto a floured surface 6 or so times. Pat or roll out to a thickness of 0.5 inches. I found it easier to pat since the dough is a bit sticky. Cut out circles of 2-3 inches in diameter {I used a glass}.
- Transfer circles to baking sheets, brush the tops with melted butter, and place a sage leaf on each biscuit. Bake for 11-14 minutes, until biscuits are firm to the touch and cooked through.
- Cool slightly and serve.
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Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
- Biscuits adapted from Gourmet
Products used in this recipe:
Margaret says
Do you think you could make the dough ahead of time and freeze? They look delicious!
Denise says
Hi Margaret, sorry for the delay, I was getting the instructions from my mom who has frozen these successfully! She says she shapes them, then freezes the dough on a cookie sheet, then puts the frozen (unbaked) biscuits in a freezer bag. When she is ready to bake them she puts them straight into the oven frozen, although she was unsure of how long to bake them for. I would bake them for the 11-14 minutes, then check on them frequently after that. I hope this helps! And I hope you enjoy them!