Only SIX simple ingredients needed for these spelt flour pumpkin biscuits – A delicious way to eat a nutritious, whole grain bread!
Why so early, pumpkin?
I swear, I’m NOT trying to jump the gun on the pumpkin madness, BUT!…here I am, directly in front of the renowned, metaphorical trigger.
Really, let me tell you how this went.
I was contemplating what to post today, which happened to coincide with making lunch for me and the tots. With some summer squash in need of using, I prepared a batch of this Squash and Basil Soup.
In my opinion, soup isn’t complete without some type of bread item, usually tortillas, but it occurred to me that these biscuits would also make a great accompaniment.
I’ve been sitting on this recipe for almost a year now, and since September is soooooo close, I figured, what the heck…let’s post ’em!
While I didn’t originally create these as an ode to Fall, they sure do fit right in. They are delicious with soup, and I’ve also enjoyed them alone with either a schmear of butter or peanut butter.
About the recipe…
The added pumpkin is not a dominant flavor, but rather, it adds a soft texture and reduces the need for added fat.
My kids absolutely LOVE these, and so do I!
This recipe makes about six good-sized biscuits, and it’s easily doubled or even halved for larger or smaller batches, respectively. I’ve even quartered the ingredients to make myself a single serve biscuit!
I’ve had success with both whole grain spelt and wheat, but haven’t tested any gluten-free blends. If you are gluten-free, you might like these Buckwheat Flour Biscuits.
If you’re on the whole grain bandwagon though, I truly think you will love these easy, six-ingredient biscuits!
Soft and tender whole grain biscuits made with spelt flour and pumpkin puree.
- 1 cup whole spelt flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup pumpkin puree
- 2 Tbsp olive oil
- 4-5 Tbsp milk of your choice see Notes
Preheat the oven to 400 degrees.
Mix the dry ingredients (flour, baking powder, salt) in a large bowl.
Add in the pumpkin and oil, stirring until the mixture looks 'pebbly'. See photos below the recipe.
Pour in the milk, stirring until the dough holds together well and is neither too sticky nor too dry. I get this with five tablespoons of milk, but start with four, and add more as you need.
Lightly flour a surface and pat the dough out into a 1/2 inch thick square.
At this point, you can get fancy and use a water glass to cut your dough into round biscuits or just cut it with a knife. I shape the biscuits a bit with my hands a bit after cutting.
Place the uncooked biscuits onto a parchment paper-lined baking sheet.
Brush them with some melted butter or olive oil, if desired.
Bake 10-12 minutes until lightly golden.
Nutrition facts are based on using five tablespoons of unsweetened almond milk. WW SmartPoints: 2
I like to use my Homemade Coconut Milk in this recipe.
Whole wheat flour may be substituted for the spelt flour.
Some of the items I use in this recipe include:
Mixing the dry ingredients…
Add in the pumpkin and oil…
My preferred brand of pumpkin…
Stir until ‘pebbly’…
Add in enough milk to form a dough (neither too moist nor dry)…
Pat out the dough into a rough square that’s about 1/2 inch thick…
Cut out your biscuits…
Ready to bake!