- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
50 Minutes
Diets 
Makes 16 biscuits
1/2 cup (1 stick) salted grass-fed butter
4 sprigs rosemary
2 and 1/2 cups sprouted wheat flour, more for dusting surface
1 tablespoon Haddar Baking Powder
3/4 cup pumpkin pureĢe
3/4 cup Greek yogurt
1/2 cup (1 stick) salted grass-fed butter
2 sprigs rosemary, stemmed
Preheat oven to 375 degrees Fahrenheit. Line a baking tray with Gefen Parchment Paper.
Melt butter in a small pan over medium heat and cook for two to three minutes, or until brown butter forms. Chill in freezer, reserving two tablespoons to brush biscuit tops.
Stem rosemary and set aside half for garnish. Mince remaining rosemary (one 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 one-inch-thick rectangle. Fold dough in half and roll again, repeating process four times.
Cut dough into three-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 (one 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.
Recipe excerpted from Naturally, Delicious Dinners (Gibbs Smith Books 2021).
How Would You
Rate this recipe?
Please log in to rate
Reviews