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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.
Biscuits (like these quick and easy vegan 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.
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.
Step 1: In a small bowl, combine the plant-based milk and vinegar and set it aside to thicken.
Step 2: Mix the flour, baking powder, baking soda, sugar, and salt in a medium 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.
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. 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.
Step 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.
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.
What to Serve with Butternut Squash Sage Biscuits
Enjoy these butternut squash biscuits as a side dish or appetizer alongside:
- Soups and curries like this easy chickpea lentil curry, roasted parsnip soup, and roasted pumpkin soup
- Plant-based protein dishes like this sticky eggplant and tofu recipe, tofu fried chicken, and pan-fried garlic tofu
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.
Other Butternut Squash Recipes to Consider….
Vegan Dinners
Butternut Squash Mac and Cheese
Vegan Dinners
Chili Cheese Stuffed Spaghetti Squash
Vegan Desserts
Butternut Squash Cake
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!
Butternut Squash Sage Biscuits
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
- 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.
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.
So glad you enjoyed these yummy biscuits! I hope you continue to enjoy them and your neighbor does too!
I really thought biscuits were more complex to make but these look great and simple to make
Perfect fall recipe 🙂 Love them!
I’m with you! So so good!
I’m very excited to try these biscuits! All the best ingredients for a lovely holiday side!
You’re going to love them! 🙂
I am loving the use of butternut squash in these biscuits! It’s so good!!
Agreed! Definitely adds such a nice taste to these biscuits!
Love these for breakfast!
Yessss! So great to enjoy in the morning!
I’ve never used butternut squash in biscuits but I love how nutty it is. Thanks for the idea
Right?! Such a fun twist for biscuits!
I love the flavor combo in these! Perfect for fall.
Right?! Such a tasto combo for a fluffy biscuit!
These look so good! They are just too perfect for fall. I will be trying these for sure.
Let us know what you think! They’re a great addition to your fall table!
What a wonderful combination! So delicious! And easy to prepare! Thanks for the recipe!
It’s quite the tasty combo! The sage adds such a tasty touch to the mix!
Spectacular biscuits – so quick and easy, and most importantly delicious. Will make again and make my own squash puree using your instructions.
Love it and agreed! It’s a delicious and simple way to enjoy homemade biscuits!
I made these to serve with a vegan chili and they were so much better than standard biscuits. Easy to make too. Thank you!
Love the biscuit and chili combo! Sounds like the most perfect match!
Butternut squash with sage works perfectly in these biscuits! Perfect for fall!
It’s quite the tasty combo! The sage does wonders!
I make a squash dinner roll, but I never thought of butternut squash biscuit. The sage is the wow factor here!
Super unique and oh so tasty!
such a yummy and nutritious biscuit! perfect for all things fall!