Savoury Pumpkin Spelt Biscuits

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. 

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. 

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. 

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

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! 

Savoury Pumpkin Spelt Biscuits

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5 from 2 reviews

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

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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.

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Ingredients

Scale 1x2x3x

• 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)

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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