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Serve up these savory and sweet sage biscuits with butternut squash for breakfast or with your favorite soups, chilies, and more! The sage and butternut squash take the ordinary biscuit and give them an 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

Biscuits are easy baked goods perfect for any level cook to embrace. They aren’t that difficult to make and they actually bake up pretty quickly making them perfect for easy weeknight dinners!

These are a little extra special thanks to the addition of the squash and sage. The butternut squash gives them a touch of natural sweetness and lovely color and the sage adds its pungent, rich, and spicy flavor.

Want more ways to get creative with biscuits? You’re going to love these sweet potato biscuits or serve up vegan biscuits and gravy for weekend brunch!

Why This Recipe Works

  • Amazing flavor combination. Butternut squash and sage go together perfectly!
  • Easy baking recipe. Biscuits are the perfect introduction to baking.
  • Perfect to make ahead. Store them in the freezer and pull them out as needed. 

What Goes Into This Recipe

Simple, wholesome ingredients are all that’s needed to make a batch of these tasty biscuits! Let’s look at the highlights.

ingredients for Butternut Squash Sage Biscuits measured out against a white surface
  • Plant-based milk: Use your favorite plant milk for baking. Make sure it doesn’t have any added flavors or sweeteners that may affect the flavor of the sage biscuits.
  • Apple cider vinegar: Used to make plant-based buttermilk. You can swap it with any vinegar though I like the mild flavor of apple cider vinegar.
  • All-purpose flour: Perfect for biscuits! You can also swap out half of the regular flour with whole wheat pastry flour.
  • Baking powder and baking soda: A combination of these two leavening ingredients help the biscuits come out nice and fluffy.
  • Sugar: Just a touch to add a bit of sweetness to the sage biscuits.
  • Butternut squash: Use homemade roasted butternut squash or you can save some time by using canned butternut squash instead. This recipe can also be made with pumpkin puree!
  • Vegan butter: Plant-based butter is what gives biscuits their texture and layers.
  • Sage: Use fresh sage for the best flavor and the whole leaves make a stunning garnish for the top of the biscuits.

How To Make Butternut Squash Sage Biscuits

Gather up all your ingredients and let’s look at what goes into making these fall-inspired biscuits! Detailed instructions are in the recipe card further down the page.

  • 1) In a small bowl, combine the plant-based milk and vinegar and set it aside to thicken.
  • 2) Mix the flour, baking powder, baking soda, sugar, and salt in a medium bowl. 
  • 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.
  • 4) Combine the squash puree and plant-based milk mixture, then stir in the chopped sage.
  • 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.
  • 6) Dust a clean work surface with a light dusting of flour. Roll out the dough all at once or in batches. Use a cookie cutter or an upside-down drinking glass to cut uniform biscuits. Place a sage leaf on each biscuit and brush with a little melted vegan butter.
  • 7) Bake the biscuits in the preheated oven until golden brown and done in the middle, about 12-15 minutes.

Expert Tips and FAQs

  • 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.
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

How to Store

  • Leftovers: Store at room temperature for up to 24 hours. For longer storage, since these biscuits are made with butternut squash, they will last longer stored in the fridge (up to five days) or in the freezer (up to three 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.

More Butternut Squash Recipes

Photos by Alfonso Revilla

completed Butternut Squash Sage Biscuits laid out on a wire rack

Butternut Squash Sage Biscuits

5 from 57 votes
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 20 biscuits
Serve up these savory and sweet sage biscuits with butternut squash for breakfast or with your favorite soups, chilies, and more! The sage and butternut squash take the ordinary biscuit and give them an essence of fall! They’re a delightful addition to hearty fall and winter meals and are ready in under 30 minutes. 

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.
  • 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.
  • Mix the squash puree and plant-based milk and vinegar combo. Stir in the chopped sage.
  • 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.
  • 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.
  • 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

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Course: Bread, Side Dish
Cuisine: American
Method: Oven
Diet: Vegan
Keywords: baking, butternut squash biscuits, butternut squash recipe, dairy free, fall recipes, fluffy biscuit, sage, sage biscuits, simple vegan baking, vegan biscuits, vegan side dish, vegan thanksgiving
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
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Stephanie Lundstrom

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Recipe Rating




Comments

  1. 5 stars
    Spectacular biscuits – so quick and easy, and most importantly delicious. Will make again and make my own squash puree using your instructions.

  2. 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!

  3. 5 stars
    I make a squash dinner roll, but I never thought of butternut squash biscuit. The sage is the wow factor here!