• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizer Recipes

    Savoury Pumpkin Spelt Biscuits

    Published: Nov 18, 2020 Last Modified: Nov 19, 2020 by Allison

    6 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    These savoury pumpkin spelt biscuits are seasoned with rosemary, thyme, and nutritional yeast for a cheesy flavour. Light and high rising, yet healthy, they’re the perfect compliment to soups and stews. 

    straight on close up of one biscuit on a white plate

    How goes your week? Is anyone else having a hard time believing that we are in the second half of November? Holy moly. I think I’m going to have to start creating some holiday-themed recipes pretty soon, eh? Truthfully, I love November! I know I am an outlier, but I happen to enjoy cold temperatures and darkness. Both lend themselves quite well to cozy time at home, which is one of my favourite things in the world. 

    Homemade biscuits fit perfectly into the category of cozy foods: I think they should be a staple in every kitchen! They’re easy to make, so comforting, and when you make them with wholesome ingredients, they can even be good for you. In this biscuit recipe, pumpkin plays a starring role, along with light spelt flour, rosemary, thyme, and nutritional yeast.

    They are not too heavy on the butter compared to some biscuit recipes I have seen, but they have enough to provide richness and depth. Pumpkin and yogurt add some nice moisture. And all of the ingredients combined yield light, fluffy biscuits that are high rising and just perfect as an accompaniment to soups and stews. In fact, I served these alongside my Lentil and Sweet Potato Shepherd’s Pie when I made them for the first time. Delicious! They would also be good with the Peanut, Sweet Potato, and Chickpea Soup from Monday. 

    An overhead shot of a pumpkin biscuit cut in half topped with butter in a cozy, dim light

    INGREDIENTS YOU’LL NEED

    • Pumpkin puree (canned or homemade), yogurt, maple syrup, spelt flour (Iight spelt yields fluffier biscuits, but whole spelt will work, too), nutritional yeast, baking powder, baking soda, sea salt, dried rosemary, dried thyme, and frozen or very cold butter. 

    STEP BY STEP INSTRUCTIONS

    1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. 
    2. Start by whisking together the pumpkin, yogurt, and maple syrup in a medium bowl. Set aside. 
    3. In a large bowl, stir together the flour, nutritional yeast, baking powder, baking soda, sea salt, rosemary, and thyme. Incorporate the butter using a pastry cutter. If you don’t have a pastry cutter, cut the butter into small pieces, add it to the flour, and then use a fork to crumble the butter into tinier pieces. 
    4. Add the pumpkin mixture to the flour mixture and stir to combine. Turn out onto a lightly floured surface and knead a couple of times, until you have a soft dough. Add up to ½ cup more flour if need be, but keep in mind that biscuit dough should be on the softer side. 
    5. Press out into a rectangle measuring about ¾ of an inch thick and use a round cookie cutter or a drinking glass that’s about 2 ½ inches in diameter to cut out 12 round biscuits. Transfer onto the prepared baking sheet. 
    6. Bake for 12-15 minutes, until puffed up and lightly browned on top. Transfer to a wire rack to cool. 

    overhead shot of the fresh biscuits on a baking sheet

    CAN YOU MAKE THEM VEGAN? 

    I assume so! Simply use vegan yogurt and vegan butter in place of the yogurt and butter. On that note, quality ingredients matter to me, so I used organic, grass-fed whole milk yogurt and butter. 

    MORE SAVOURY PUMPKIN RECIPES

    • Pumpkin Spelt Focaccia Bread
    • Vegan Pumpkin Alfredo Rice

    straight on shot of a pumpkin biscuit on a white plate

    I hope you love these savoury pumpkin spelt biscuits. They’re so tasty, even as a snack with a slice of cheese or a smear of cashew cheese or hummus! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made! 

    Enjoy! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on close up of one biscuit on a white plate

    Savoury Pumpkin Spelt Biscuits


    ★★★★★

    5 from 2 reviews

    • Author: Allison
    • Total Time: 25 minutes
    • Yield: 12 biscuits 1x
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    These savoury pumpkin spelt biscuits are seasoned with rosemary, thyme, and nutritional yeast for a cheesy flavour. Light and high rising, yet healthy, they’re the perfect compliment to soups and stews.


    Ingredients

    Scale
    • ¾ cup pumpkin puree
    • ½ cup yogurt (preferably full fat organic)
    • 2 tablespoons maple syrup
    • 2 to 2/12 cups light spelt flour (see note)
    • 2 tablespoons nutritional yeast
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • ¼ cup very cold or frozen butter- salted or unsalted (organic, if possible)

    Instructions

    1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
    2. Start by whisking together the pumpkin, yogurt, and maple syrup in a medium bowl. Set aside.
    3. In a large bowl, stir together 2 cups of the flour, nutritional yeast, baking powder, baking soda, sea salt, rosemary, and thyme. Incorporate the butter using a pastry cutter. If you don’t have a pastry cutter, cut the butter into small pieces, add it to the flour, and then use a fork to crumble the butter into tinier pieces.
    4. Add the pumpkin mixture to the flour mixture and stir to combine. Turn out onto a lightly floured surface and knead a couple of times, until you have a soft dough. Add up to ½ cup more flour if need be, but keep in mind that biscuit dough should be on the softer side.
    5. Press out into a rectangle measuring about ¾ of an inch thick and use a round cookie cutter or a drinking glass that’s about 2 ½ inches in diameter to cut out 12 round biscuits. Transfer onto the prepared baking sheet.
    6. Bake for 12-15 minutes, until puffed up and lightly browned on top. Do not over-bake, or you will have dry and crumbly biscuits! Transfer to a wire rack to cool.

    Notes

    Recipe lightly adapted from Yum and Yummer by Greta Podleski.

    Whole spelt flour can be used in place of the light spelt. You can also use a combination of whole spelt or whole wheat and all purpose flours.

    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Side Dish, Snack
    • Method: Bake
    • Cuisine: American

    Keywords: savoury pumpkin spelt biscuits

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Related

    « African Peanut, Chickpea, and Sweet Potato Soup
    Roasted Veggie + Tofu Buddha Bowls with Pesto »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Leanne

      November 22, 2020 at 4:11 pm

      Totally amazing flavour and texture. And healthy too!

      ★★★★★

      Reply
      • Allison

        November 22, 2020 at 4:14 pm

        Thank you!

        Reply
    2. Shannon

      November 24, 2020 at 1:26 pm

      I made a batch of these biscuits to go with our favourite weekend meal – baked beans, and they was fabulous. Definitely my new ‘go to’ biscuit!

      ★★★★★

      Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
      ★★★★★
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • featured image for the post, 1200x1200 pixles, of a serving of the salmon pesto quinoa bake on a light blue plate
      Salmon Pesto Quinoa Bake
    • featured image for the post, an overhead shot of the mole chicken, rice, salsa, and cabbage topped with Greek yogurt in a bowl on a light pink backdrop
      Mole Chicken Bowls
    • featured image for the blog post, overhead photo of a barbecue meatball bowl with quinoa, sweet potato, broccoli, and avocado sauce
      Barbecue Meatball Bowls with Avocado Goddess Sauce
    • 1200x1200 pixel featured image for this recipe, an overhead close up photo of an egg and pesto breakfast burrito sliced in half
      Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...