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–+ servings
Pumpkin Biscuit Rolls

Sun-Dried Tomato & Pumpkin Biscuit Rolls

Mia Florea
A great choice for breakfast, brunch or as a side for a creamy veggie soup.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Waiting Time 30 minutes
Total Time 1 hour
Course Snack
Cuisine International
Servings 8 pieces

Ingredients
 
 

  • 1 ¾ cups all-purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp dry basil
  • ½ tsp oregano
  • ½ tsp cumin
  • 6 tbsp cold butter cubed
  • ½ cup pumpkin purée
  • ¼ cup buttermilk
  • 1 ½ cups sundried tomatoes
  • 1 cup chopped walnuts
  • 2 tbsp heavy cream for brushing the top

Instructions
 

  • 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.
  • Mix together the pumpkin purée and buttermilk, and using a fork, incorporate it into the flour mix taking care not to overmix.
  • 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.
Sun-Dried Tomato & Pumpkin Biscuit Rolls
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