Pumpkin Sage Butter Swim Biscuits

Pools and pools of butter.

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I’m an equal opportunity biscuit lover, but these pumpkin sage butter swim biscuits are in a league of their own. Baked in a pool of butter, these stir-together biscuits are crispy around the edges, fluffy in the center, and packed with Parmesan cheese and fresh sage.

Baking biscuits in a pool of butter might seem like a unnecessary indulgent move (do I have to use a whole ½ cup? Can I substitute a non-hydrogenated shortening here?) but that pool of butter is about soooo much more than just added richness. As the biscuits bake, the surrounding butter almost “fries”  the exterior, giving the bottom and sides of the biscuits a crispy texture that’s absolutely incredible. It also shields the biscuits from drying out while they bake, ensuring a moist interior. Finally, as it bakes, the butter that remains around the edges of the pan browns, bringing in all those deep caramelized flavors.

While pumpkin pie spice might be a common companion for pumpkin, it’s the only option. As this recipe proves, parmesan, sage, and browned butter all pair beautifully with pumpkin. Other options include strong cheeses like gruyere, gorgonzola, and chevre, savory spices such as chili, cumin, and paprika, and herbs like thyme and basil. Pumpkin also fits wonderfully with Asian flavors (imagine a pumpkin Thai curry with ginger and coconut milk) as well as those from Latin America. With so many possibilities, it’s a shame to confine pumpkin to the pie spice playpen.

These biscuits are best fresh, but if you have leftovers, they can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 5. You can also wrap them individually in plastic wrap and freeze them for up to 1 month. If you’re reheating, I highly recommend using a toaster oven as opposed to a microwave, which may make them dense and gummy if they’re overheated. Better yet, cut them in half and griddle them in butter on the stove. Because more butter is never a bad thing.

Enjoy!

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Pumpkin Sage Butter Swim Biscuits

(Makes 9)

Ingredients

½ c. (1 stick, 113 g.) unsalted butter), any temperature

½ c. (300 g.) all-purpose flour

2 oz. Parmesan cheese, coarsely shredded, plus more for the top

1 ½ tbsp. finely chopped fresh sage

5 tsp. baking powder

1 tsp. kosher salt

Freshly ground black pepper

1 ¼ c. buttermilk

¾ c. (180 g.) pumpkin puree (I used Libby’s)

Equipment: 1 large bowl, liquid measuring cup, fork or whisk, rubber spatula, metal 9x9 pan

Instructions

1. Arrange a rack in the center of the oven; set oven to 450 degrees. Add whole butter stick to baking pan and place in preheating oven for 5 minutes.

2. After 5 minutes, butter should be melted and starting to brown. Swirl pan gently to encourage the last bits to finish melting and set pan on a heatproof surface until ready to fill. Allow oven to finish preheating.

3. In a large bowl, whisk together flour, Parmesan, sage, baking powder, kosher salt, and black pepper. In a liquid glass measuring cup, combine buttermilk and pumpkin puree, whisking with a small whisk or fork until completely homogenous.

4. Make a well in the center of the whisked dry ingredients. Pour in pumpkin buttermilk, then use a rubber spatula to fold dry ingredients into wet just until no dry streaks remain. The batter will be thick, but wetter than a typical biscuit dough.

5. Dollop mounds of biscuit batter into melted butter in the pan, then use an offset spatula or butter knife to connect the mounds, smoothing into one solid sheet of batter. (The butter may push up along the sides, but try not to let it do that in the middle.) Using a sharp knife, score top of batter into 9 equal squares. Sprinkle with additional Parmesan.

6. Bake the biscuits immediately. Bake for 20-25 minutes, until the center is firm when touched and the biscuits are pulling away from the sides and are deeply browned.

7. Let biscuits cool 10 minutes, then use an offset spatula or butter knife to ensure the sides are loose, and carefully slide the biscuits out onto a wire rack to finish cooling. Using the score marks as guides, cut the biscuit slab into 9 biscuits with a sharp knife.

8. Store at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5.

Originally posted October 18, 2025.