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Serve up these savory and sweet sage butternut squash biscuits for breakfast or with your favorite soups, chilies, and more! The sage biscuits with butternut squash infuse ordinary biscuit with the essence of fall. They’re a delightful addition to hearty fall and winter meals and are ready in under 30 minutes. 

completed Butternut Squash Sage Biscuits laid out on a wire rack

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Table of Contents

Why You’ll Love this Sage Butternut Squash Biscuits Recipe

Biscuits (like my quick and easy vegan biscuits) are a super easy baked good, that’s perfect for any level cook to embrace. Plus, they bake up quickly, making them an easy and comforting addition to weeknight dinners.

These butternut biscuits are extra special thanks to the addition of the squash and sage. The butternut squash gives them a touch of natural sweetness and lovely color, while the sage adds rich and savory flavor. Even better, they’re perfect for making ahead to store in the freezer and pull out whenever you’re craving the warm, cozy flavors!

Want more ways to get creative with biscuits? Check out these sweet potato biscuits or serve up vegan biscuits and gravy for weekend brunch! Or if you’re looking for more ways to enjoy butternut squash, try out these butternut squash cupcakes. 

Ingredients for Squash Biscuits

Simple, wholesome ingredients are all that’s needed to make a batch of these tasty biscuits! Check out the recipe card and grocery list below!

Ingredients for Butternut Squash Sage Biscuits measured out on a white surface.

How To Make Sage Butternut Squash Biscuits

Detailed instructions are in the recipe card further down the page.

Process of pouring apple cider vinegar into bowl of plant-based milk.
Process of mixing dry ingredients for Butternut Squash Sage Biscuits in a bowl.

Step 1: In a small bowl, combine the plant-based milk and vinegar. Then set it aside to thicken.

Step 2: Mix the flour, baking powder, baking soda, sugar, and salt in a medium bowl. 

Process of mixing ingredients for Butternut Squash Sage Biscuits in a bowl.
Process of mixing ingredients together with a whisk in a bowl.

Step 3: Add the vegan butter and cut it into the flour using a pastry cutter (or a fork or knife). You want the mixture to be similar to small pebbles. When it’s ready, put in freezer for about ten minutes.

Step 4: Combine the squash puree and plant-based milk mixture. Then stir in the chopped sage.

Process of mixing ingredients together for Butternut Squash Sage Biscuits in a bowl.
Process of using an upside down glass to form uniform biscuits.

Step 5: Add the wet ingredients to the dry and stir until fully incorporated. Don’t overwork it, though. You don’t want the vegan butter to melt.

Step 6: Dust a clean work surface with a light dusting of flour. Next, roll out the dough all at once or in batches. Use a cookie cutter or an upside-down drinking glass to cut uniform biscuits. Finally, place a sage leaf on each biscuit and brush with a little melted vegan butter.

Process shot of Butternut Squash Sage Biscuits lined up on parchment paper.

Step 7: Bake the biscuits in the preheated oven until golden brown and done in the middle, about 12-15 minutes.

Toni’s Recipe Tips for Squash Biscuits

  • Make sure your vegan butter is well chilled before mixing it in for flakier biscuits.
  • Don’t overwork the dough. Stir just long enough to mix everything together.
  • Preheating the oven isn’t optional, so don’t skip it.
  • Remember, you can swap the butternut squash with pumpkin or sweet potato.

FAQs for Butternut Biscuits

Can I make sage biscuits with whole wheat flour?

Yes, you can. I suggest using half whole wheat and half all-purpose flour instead of all whole wheat. If you find the dough a bit dry, add additional plant-based milk one tablespoon at a time.

Completed Butternut Squash Sage Biscuits laid out on a wire rack.

Serving Suggestions for Sage Biscuits

Enjoy these butternut squash biscuits as a side dish or appetizer alongside:

Storage Instructions

  • Leftovers: Store at room temperature for up to 24 hours. Since these biscuits are made with butternut squash, they will last longer stored in the fridge (up to five days)
  • Freezer: These are great for meal prep! Make a batch, let cool, then freeze in a single layer in an airtight container or bag for up to 3 months.
  • Reheat: If you want to reheat biscuits, pop them in the microwave for a few seconds to heat up, or wrap them in aluminum foil and heat in the oven for 10-15 minutes.
Completed Butternut Squash Sage Biscuits laid out on a wire rack.

Other Butternut Squash Recipes to Consider….

If you tried this Butternut Squash Sage Biscuits recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

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Butternut Squash Sage Biscuits

5 from 58 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 20 biscuits
completed Butternut Squash Sage Biscuits laid out on a wire rack
Serve up these savory and sweet sage butternut squash biscuits for breakfast or with your favorite soups, chilies, and more! The sage biscuits with butternut squash infuse ordinary biscuit with the essence of fall. They’re a delightful addition to hearty fall and winter meals and are ready in under 30 minutes.
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Ingredients 

  • ¾ cup of plant-based milk
  • 1 Tablespoon of apple cider vinegar
  • 2 cups of all-purpose flour
  • 2 ½ teaspoons of baking powder
  • ½ teaspoon of baking soda
  • 2 Tablespoons of sugar
  • 1 teaspoon of salt
  • ½ cup of cooled butternut squash puree*
  • 6 Tablespoons of vegan. butter plus more for brushing
  • 1 ½ teaspoons of chopped sage + ~20 small whole leaves, for garnish

Instructions 

  • Preheat your oven to 400 degrees F.
  • In a small bowl, combine the plant-based milk and vinegar. Set aside.
    process of pouring apple cider vinegar into bowl of plant-based milk
  • Mix the flour, baking powder, baking soda, sugar, and salt. Add in the vegan butter and combine with a pastry cutter. Put in freezer for 10 minutes.
    process of mixing dry ingredients for Butternut Squash Sage Biscuits in a bowl
  • Mix the squash puree and plant-based milk and vinegar combo. Stir in the chopped sage.
    process of mixing ingredients together with a whisk in a bowl
  • Add wet ingredients to the dry and stir until the wet is fully incorporated. Don’t overwork it, though. You don’t want the vegan butter to melt.
    process of mixing ingredients together for Butternut Squash Sage Biscuits in a bowl
  • Dust a clean work surface with flour. Roll out the dough all at once or in batches and use an upside-down drinking glass to cut uniform biscuits. Place a sage leaf on each biscuit and brush with a little melted vegan butter.
    process of using an upside down glass to form uniform biscuits
  • Bake for 12- to 15 minutes.

Notes

*Roast butternut squash at 400 degrees F for 45 minutes, then blend it up to puree. Place in the refrigerator to cool.
  • Make sure your vegan butter is well chilled before mixing it in for flakier biscuits.
  • Don’t overwork the dough. Stir just long enough to mix everything together.
  • Preheating the oven isn’t optional, so don’t skip it.
  • Remember, you can swap the butternut squash with pumpkin or sweet potato.

Nutrition

Calories: 84kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 237mgPotassium: 28mgFiber: 0.4gSugar: 1gVitamin A: 372IUVitamin C: 1mgCalcium: 45mgIron: 1mg

Additional Info

Author: Stephanie Lundstrom
Course: Bread, Side Dish
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
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Stephanie Lundstrom

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5 from 58 votes (43 ratings without comment)

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Comments

  1. 5 stars
    loved this recipe. These biscuits are tasty and easy to make. I will definitely make them again. My neighbor is from Morocco and we share recipes. I think she will like these.

    Reply

  11. 5 stars
    Spectacular biscuits – so quick and easy, and most importantly delicious. Will make again and make my own squash puree using your instructions.

    Reply

  12. 5 stars
    I made these to serve with a vegan chili and they were so much better than standard biscuits. Easy to make too. Thank you!

    Reply

  14. 5 stars
    I make a squash dinner roll, but I never thought of butternut squash biscuit. The sage is the wow factor here!

    Reply