Sun-Dried Tomato & Pumpkin Biscuit Rolls
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
8 pieces
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Course
Snacks
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Cuisine
International
Sun-Dried Tomato & Pumpkin Biscuit Rolls
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A great choice for breakfast, brunch or as a side for a creamy veggie soup.
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Ingredients
- 1 ¾ cups all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp basil dry
- ½ tsp oregano
- ½ tsp cumin
- 6 tbsp butter cubed, cold
- ½ cup pumpkin puree
- ¼ cup buttermilk
- 1 ½ cups sundried tomatoes
- 1 cup walnuts chopped
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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