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.
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.
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!