Sun-Dried Tomato & Pumpkin Biscuit Rolls

Name: Sun-Dried Tomato & Pumpkin Biscuit Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 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; ½ cup pumpkin puree; ¼ cup buttermilk; 1 ½ cups sundried tomatoes; 1 cup chopped walnuts; 2 tbsp heavy cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr
Servings
8 pieces
Course
Snacks
Cuisine
International

Sun-Dried Tomato & Pumpkin Biscuit Rolls

Iris Warren

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A great choice for breakfast, brunch or as a side for a creamy veggie soup.

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Ingredients

Servings

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 puree
¼ cup buttermilk
1 ½ cups sundried tomatoes
1 cup chopped walnuts
2 tbsp heavy cream for brushing the top

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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.