Pumpkin features everywhere during fall, so why not in biscuits?!
These rolls are delicious to have for breakfast, but they can easily accompany a hearty creamy fall vegetable soup. Either way you win on taste, texture and flavor!
Enjoy!
Sun-Dried Tomato & Pumpkin Biscuit Rolls
Mia Florea
A great choice for breakfast, brunch or as a side for a creamy veggie soup.
Sift the flour, salt, baking powder, baking soda, and cumin together in a bowl.
Once sifted, stir in the oregano and basil. Add the cold butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Alternatively, you could use a food processor on pulse for this step.
Once the dough comes together, place it in the refrigerator for about 30 minutes.
Meanwhile, chop the sundried tomatoes into a fine paste. You might need 1-2 teaspoons of olive oil to get a smooth consistency. Set aside.
Remove the dough from the fridge and place it on a lightly floured surface.
Using a rolling pin, roll the dough into a rectangle ½ inch (~1 ½ cm) thick. Spread the sundried tomato paste over the dough and sprinkle with walnuts.
Starting at one end, roll the dough into a log and the cut in 8 equal pieces.
Place the pieces in a deep baking dish lined with parchment paper (an 8- or 9-inch or 20 cm cake tin does the job well), brush the top with heavy cream and bake in a preheated oven at 220° C/430° F for about 18-20 minutes.
Notes
Tips:
You could turn these biscuits rolls into pizza biscuits by replacing the sundries tomatoes spread with a thick tomatoes sauce, sprinkle grated mozzarella and bam you got yourself a biscuit pizza.
Wanna kick it up a notch flavor and health wise, replace the regular flour with 1 cup (150 g) wholewheat flour, ¼ cup (30g) spelt flour, ¼ cup (30g) chickpea flour and ¼ cup (30g) almond flour.
I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since.
I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager.
After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.
These are great as an in-between-meals snack. Thanks for the recipe!