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    Home » All Recipes » Appetizer Recipes

    Savoury Pumpkin Spelt Biscuits

    Published: Nov 18, 2020 by Allison · This post may contain affiliate links · 3 Comments

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    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

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    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! 

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    straight on close up of one biscuit on a white plate

    Savoury Pumpkin Spelt Biscuits


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    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.


    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

    Did you make this recipe?

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

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Leanne says

      November 22, 2020 at 4:11 pm

      Totally amazing flavour and texture. And healthy too!

      Reply
      • Allison says

        November 22, 2020 at 4:14 pm

        Thank you!

        Reply
    2. Shannon says

      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
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    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

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