Cheesy Pumpkin Biscuits

8 to 10 biscuits
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These Cheesy Pumpkin Biscuits are perfect for Thanksgiving dinner or A.M. breakfasts topped with an egg. Oozing with pockets of smooth Creamy Havarti cheese.


  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup unsalted butter, chilled, cut into chunks
  • 3/4 cup, plus 2 tablespoons pumpkin purée
  • 1/4 cup cold water
  • 1 egg
  • 3/4 cup cubed Roth Creamy Havarti cheese (cut into 1/4-inch cubes)
  • 2 tablespoons chopped fresh sage
  • 1 egg, beaten
  • Salt, pepper & garlic powder, for topping
  • Honey or maple syrup, for serving (optional)


  1. Heat oven to 400 degrees F.
  2. In a medium bowl, whisk together dry ingredients. Cut in butter using your fingers or a pastry cutter until the flour mixture resembles a coarse meal.
  3. In a separate bowl, whisk together pumpkin purée, water, and egg with a fork. Add to flour mixture, and gently stir until dough comes together. It will be soft and shaggy. Fold in cubed Havarti and sage, then dump mixture on a clean, lightly-floured counter. Knead dough until it just comes together — about 15 to 20 kneads.
  4. Press dough into a circle about one inch thick. Cut dough into 2- to 3-inch rounds, and place on a parchment-lined baking sheet. Reshape and press the excess dough, repeating the process until all the dough is used.
  5. Brush biscuit tops with egg wash, and a sprinkle of salt, pepper, and garlic powder. Bake 15 to 18 minutes, or until light golden brown.
  6. Serve warm with a drizzle of honey or maple syrup (optional).