November 2, 2021
Pumpkin Rosemary Biscuits
Try these Pumpkin Rosemary Biscuits from the new cookbook, Naturally, Delicious Dinners.
These biscuits call for an unusual ingredient: sprouted wheat flour. This product is made from wheat kernels that are soaked and left to germinate to turn into a plant. After sprouting, they are dried and then ground into traditional flour. The reason sprouted wheat flour is healthier than conventional is that it not only contains less starch (so it’s easier to digest) but it’s also loaded with vitamins such as iron, zinc, and magnesium. If you can’t find sprouted flour, just use organic whole-grain flour.
Yield: Makes 16 biscuits
- Preheat oven to 375°F. Line a baking tray with parchment paper.
- Melt butter in a small pan over medium heat and cook for 2–3 minutes, or until brown butter forms. Chill in freezer, reserving 2 tablespoons to brush biscuit tops.
- Stem rosemary and set aside half for garnish. Mince remaining rosemary (1 tablespoon).
- In a medium bowl, combine minced rosemary, flour, and baking powder. Cut chilled brown butter into flour mixture using a fork until flour is crumbly.
- In a separate bowl, mix together pumpkin and yogurt. Gently fold in the pumpkin- yogurt mixture into the flour mixture, taking care not to overmix.
- Dust a clean work surface and rolling pin with flour and roll dough into a 1-inch-thick rectangle. Fold dough in half and roll again, repeating process 4 times.
- Cut dough into 3-inch squares. Transfer to prepared baking tray. Press reserved rosemary onto biscuit tops and brush with reserved butter.
- Bake for 20–25 minutes, or until golden and firm to the touch. Serve with rosemary butter.
- Cut butter into small pieces and place in a small bowl to soften. Mince rosemary (1 tablespoon) and fold into butter mixture.
- Place softened rosemary butter mixture onto the center of a sheet of parchment paper and roll to form a log. Chill and cut into rounds.