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Meg is Well

Sides and Snacks

Pumpkin Seed Biscuits

October 11, 2018

Overhead shot of pumpkin seed biscuits on round wooden cutting board with fig jam and three cheeses.

Pumpkin Seed Biscuits are the perfect fall snack or side for soups and cheeseboards. Ground pumpkin seeds, sage, Pecorino Romano, and blue cheese make these buttery and salty biscuits melt in your mouth good. They’re basically a homemade Cheez-It, only better.  Jump to Recipe

Photography Blues

These are the pictures that sent me into my photography blues I talked about on Instagram. I hate them. And I couldn’t figure out a way to edit them in a way that made me like them better.

40 degree vertical shot of pumpkin seed biscuits on a round wooden cutting board with fig jam and cheese.

Ever since I got a new lens (Canon EF 24-70mm f/2.8L II USM Lens) I’ve been practicing my overhead shots. I don’t have a full frame camera so my Canon EF 50mm f/1.4 prime lens was best used for 3/4 and straight on shots. To get even slight overhead shots, I had to climb really high.

Close up overhead shot of pumpkin seed biscuits on a wooden surface surrounded by cheese and fig jam.

But I really learned and develop my photography with that lens. Taking pictures with the new lens is forcing me to develop my photography in new ways and the growing pains hurt.

These Pumpkin Seed Biscuits are really tasty and I’m not very sure these pictures do them justice. But trust me when I say they are needed on your fall cheeseboard platters or with your favorite fall soups.

Overhead shot of brunch spread with two bowls of soup, a cheese board, and roasted tomatoes and eggs.

Pumpkin Seed Biscuits

In addition to being very tasty, these Pumpkin Seed Biscuits couldn’t be easier to make. I based them on the Pumpkin Seed Pot Pie Crust in this Cream of Zucchini Vegetable Soup. They just have more cheese and a little more butter.

(sponsored by Vitamix) This Cream of Zucchini Vegetable Soup is full of veggies and beans that make an excellent filling for a potpie. No it’s not cream of chicken, it’s better. | www.megiswell.com

I used a Vitamix to grind green pumpkin seeds (or pepitas) into a flour. To get a consistent texture, I like to do this in small batches.

Once ground, it’s as simple as combining all the ingredients in a food processor and pulsing until the dough becomes a ball. When you begin rolling it out on a floured surface, the dough will seem like it won’t hold together. Just keep shaping it into a 6-inch log though, adding flour onto the countertop when necessary.

40 degree vertical shot of pumpkin seed biscuits on a wooden round cutting board with fig jam and cheeses.

It needs to rest in the fridge wrapped in plastic wrap for at least one hour. Once the dough is ready, you slice it into 1/4 inch pieces and bake them on a parchment lined baking sheet.

I like to sprinkle some flaked sea salt on top of the Pumpkin Seed Biscuits before baking to make sure they get that salty biscuit/cracker taste.

They go great with soup, cheese, jam, deli meats, or just by themselves.

Overhead shot of biscuit in a bowl of soup with a spoon in it.

Freelance Work

I’m trying to become a full-time freelancer. It’s tough. And while I am focusing most of my attention on photography, I did get the opportunity to do some writing for Healthline on living with ulcerative colitis. Those articles are live now and you can check them out if you want: Meal Prep and Dining Out Tips for Ulcerative Colitis (UC) and My Tried and True Hacks for Ulcerative Colitis (UC).

While writing the articles, I remember how much I like to write, and I hope I can get a monthly reflection health update soon.

Close up shot of pumpkin seed biscuit covered in jam and cheese surrounded by fig jam and soft cheese.

Meanwhile, enjoy these savory, buttery, salty, melt-in-your-mouth good Pumpkin Seed Biscuits.

40 degree vertical shot of pumpkin seed biscuits on a round wooden board next to fig jam and cheese.

Overhead shot of pumpkin seed biscuits on round wooden cutting board with fig jam and three cheeses.
Print

Pumpkin Seed Biscuits

Pumpkin Seed Biscuits are the perfect fall snack or side for soups and cheeseboards. Ground pumpkin seeds, sage, Pecorino Romano, and blue cheese make these buttery and salty biscuits melt in your mouth good. They’re basically a homemade Cheez-It, only better.
Course Sides and Snacks
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 30 minutes
Servings 30 biscuits
Author Megan Wells

Ingredients

  • 1 cup pumpkin seeds also known as pepitas
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon freshly cracked or ground Sichuan peppercorns or just regular peppercorns
  • 1.5 tablespoons fresh sage diced
  • 1/2 cup Pecorino Romano grated with a microplane
  • 1/2 cup blue cheese crumbled
  • 10 tablespoons cold unsalted butter diced
  • 1/2 to 1 tablespoon ice cold water

Instructions

  1. Place about a 1/4 cup pumpkin seeds into a Vitamix or other machine that can grind nuts into flour. Turn it on and pulse by switching the variables between 4 and 7 a couple of times until you have a flour-like consistency. Pour it into a bowl and do another 1/4 cup until you have enough pumpkin seed flour to measure 1 cup.

  2. Combine the pumpkin seed flour, all-purpose flour, salt, white pepper, cracked peppercorns, and sage in a food processor and pulse to combine. Add the cheese and pulse again to incorporate.
  3. Add the butter and pulse until the mixture is combined. It will look like wet sand. Slowly add 1 to 3 tablespoons of ice cold water and pulse until the mixture comes together in a ball.
  4. Roll the dough out on a lightly floured surface and shape it into a 6-inch log. Wrap the log in plastic wrap and let it sit in the fridge for at least 1 hour.
  5. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  6. Cut the log of dough into 1/4 inch thick rounds. Transfer to the baking sheet and sprinkle some flaked sea salt (regular or smoked) on top of each cracker before putting them in the oven.
  7. Bake until the crackers are golden around the edges, about 18 to 20 minutes.
  8. Let crackers cool completely before storing in an airtight container.

Recipe Notes

The dough is fairly wet already so you might not need to add any water at all.

Pumpkin Seed Biscuits are the perfect fall snack or side for soups and cheeseboards. Ground pumpkin seeds, sage, Pecorino Romano, and blue cheese make these buttery and salty biscuits melt in your mouth good. They’re basically a homemade Cheez-It, only better. | savory shortbread biscuits | #sides #appetizers #snacks #cheeseboard | www.megiswell.com</div/

Pumpkin Seed Biscuits are the perfect fall snack or side for soups and cheeseboards. Ground pumpkin seeds, sage, Pecorino Romano, and blue cheese make these buttery and salty biscuits melt in your mouth good. They’re basically a homemade Cheez-It, only better. | savory shortbread biscuits | #sides #appetizers #snacks #cheeseboard | www.megiswell.com</div/

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Hello!

I’m Megan Wells. Food, photography, and writing is how I deal with life’s struggles (aka ulcerative colitis). But chocolate always helps too! Read more…

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  • How's everyone's weekend baking going? I'm hoping I'll get inspired to start baking all the holiday treats today. 
I grew up calling these sour cream cookies with cream cheese frosting Bradshaw Cookies. You can grab the full recipe (including the frosting) here: https://megiswell.com/bradshaw-cookies-a-sour-cream-cookie-with-cream-cheese-frosting/ 
The link is in my profile too @megiswell

Bradshaw Cookies
2 cups sugar
1 cup butter (salted), room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces sour cream
1 teaspoon baking soda
6 cups flour
1 teaspoon salt
3 teaspoons baking powder
Instructions
Preheat oven to 400 degrees Fahrenheit. 
In a large bowl, beat the sugar and butter on high speed with an electric mixer until smooth. 
Add the eggs and vanilla and beat on medium speed until just combined. 
In a separate small bowl, mix the sour cream and baking soda together. Set aside. 
In a medium bowl, combine the flour, salt, and baking powder together. 
Alternate beating in the sour cream mixture and the flour mixture into the creamed sugar and butter until everything is combined.
Roll out the dough onto a lightly floured surface until it is 1/4 of an inch thick. 
Cut out the dough into various shapes. Take the leftover dough, roll it into a ball, and roll it out again to cut out more shapes. Repeat until there is no dough left.
Bake on cookie sheets for 5 to 7 minutes. Transfer to cooling racks and let the cookies cool completely before frosting. Store unfrosted cookies in an airtight container or in a ziplock bag. 
#holidaybaking #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed  #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #rslove #realsimple #megiswell
  • I've been in an anti-baking, anti-cooking, anti-socializing, anti-social media mood since Thanksgiving and I'm trying to get out of it. 
I think having cravings will probably do it for me and right now, I'm missing my favorite Christmas cookie of all time: Ritz Cracker Chocolate Peanut Butter Cookies.

Ingredients
60 Ritz Crackers
Creamy peanut butter (not natural peanut butter)
12 ounces milk or dark melting chocolate
8 ounces white melting chocolate
6 ounces butterscotch baking chips
Instructions
Make peanut butter sandwiches with two Ritz Crackers and peanut butter.
Melt the milk/dark chocolate, white chocolate, and butterscotch baking chips together in a double boiler.
Dip sandwiches in melted mixture and put on a cookie sheet. Once the sheet is full, place it in the freezer until the cookies are frozen.
Store in a zip lock bag in the freezer. They can be stored at room temperature as well.

#christmascookies #holidaybaking #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #realsimple #megiswell
  • Vegan Matcha Frosted Sugar Cookies 
Ingredients
Cookies
1/3 cup refined coconut oil, melted
6 tablespoons chickpea brine
1 (15.25 ounce) box vanilla cake mix
Frosting
1/2 cup cashew or other nut milk
1/2 teaspoon matcha + 1/2 teaspoon more, separated 
1/4 cup raw cashews
2.5 tablespoons raw cacao butter, finely chopped
1/2 teaspoon vanilla extract
1 and 3/4 cups powdered sugar + 1/4 cup more if needed
crushed pistachios for sprinkled topping
raw turbine sugar for sprinkled topping
Instructions
Cookies
Preheat oven to 350 degrees Fahrenheit.
Mix together the coconut oil and chickpea brine. Add the cake mix and mix until smooth.
Roll dough into 1 inch balls and place on a baking sheet lined with parchment paper. Bake 10 to 13 minutes or until slightly golden. Let cookies cool for 5 minutes on the sheet and then transfer to a cooling rack. Cool completely before frosting.

Frosting
Combine the cashew milk and matcha powder in a high-speed blender and blend until smooth.
Add the cashews and blend until smooth-it will be a semi-thick liquid.
Pour into a bowl and set aside.
In a glass bowl, melt the cacao butter in 20-second intervals in the microwave.
Add to the cashew and matcha mixture and blend with a hand mixer until smooth.
Add the vanilla extract and another 1/2 teaspoon matcha powder and blend until smooth.
Add the powdered sugar in 1/4 cup portions, blending between each. Keep going until the frosting is the right consistency, about 1 and 3/4 cups to 2.
Recipe Notes
makes 19 cookies
frosting makes about 1 and 1/4 cups and I used a 1/2 tablespoon on each cookie
  • Wash down all the Christmas cookies with a White Chocolate Mocha.

Hit the Save button to keep the recipe OR follow the link in my profile @megiswell ⬇️
https://megiswell.com/white-chocolate-latte/

Ingredients
1-ounce white chocolate melting wafers (13 wafers, 32 grams, or a little less than 1/4 cup)
1/3 cup milk
2 ounces coffee
1/3 cup heavy whipping cream (optional)
white chocolate shavings (optional)
crushed candy canes (optional)
Instructions
Brew the coffee in a Moka or espresso machine.
If you are topping your drink with whipped cream, beat the heavy whipping cream in a stainless steel or glass bowl on high speed until the cream is the consistency you desire (stiff peaks vs. thick and creamy, etc.). Set aside.

Add the white chocolate and milk to a small saucepan and turn the heat on medium-low. Mix together until the chocolate is melted.

Turn the heat off, and use a milk frother to froth the milk.

Add the coffee to your mug. Pour the frothed milk into the coffee. Top with the whipped cream and dust with white chocolate shavings and crushed peppermints.

#christmasdrinks #holidaydrinks #whitechocolatemocha 
#feedfeed @thefeedfeed #foodblogfeed @foodblogfeed #heresmyfood @food #thekitchn #cookCL #f52grams #eattheworld #foodwinewomen #foodandwine #lifeandthyme #beautifulcuisines #hautecuisines #onthetable #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #marthafood #mycommontable #onmytable #tastemade #bareaders #theartofslowliving #rslove #realsimple #mywilliamssonoma
  • I did promise you lots of cookies ❤️ These Ritz Cracker Peppermint Cookies are the second most popular on my site during December. 
Hit the Save button to keep the recipe OR follow the link in my profile @megiswell ⬇️
https://megiswell.com/ritz-cracker-peppermint-cookies-3/

Ingredients
10-ounces white chocolate melting wafers (like @ghirardelli)
1 teaspoon peppermint extract
62 @ritzcrackers (two sleeves)

Melt the chocolate wafers in a double boiler until smooth, stirring with a rubber spatula. 
Once the chocolate is melted, add the peppermint extract, mixing until incorporated.

Dip the crackers in the melted chocolate and place on a cookie sheet. Sprinkle with red or green sprinkles. 
Once the sheet is full, place it in the freezer until the cookies are frozen.

Store in a zip lock bag in the freezer. Try not to eat all at once. 
#christmascookies #holidaybaking #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed  #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #realsimple #megiswell
  • Pistachio Ice Cream Sandwiches with Thin Mint Cookies.

What's your favorite homemade recipe for Thin Mint cookies? Leave your answer in the comments, because I can't wait till January or April for them to go on sale. 
Recipe:

Take your favorite thin mint cookie and place a heaping tablespoon of pistachio ice cream on it. Top with another cookie and press together until the ice cream has spread towards the edge.

Sprinkle or roll the edge of the cookie into crushed pistachios, coating the ice cream.

Keep going until you're full 😋😂 #christmascookies #holidaybaking #halotop #bakeit #thebakefeed #thefeedfeedbaking @thefeedfeed.baking #thefeedfeed @thefeedfeed #sweetcuisines #thesugarfiles  #f52food #thekitchn #shareyourtable #imsomartha #marthabakes #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #mycommontable #bareaders #realsimple #megiswell
  • I needed to take a vacation from social media. Do you forgive me if I give you lots of cookies?

Hit the Save button to keep the recipe OR follow the link in my profile @megiswell ⬇️
https://megiswell.com/chocolate-cookies-with-peppermint-chips/

Chocolate Cookies with Peppermint Chips
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cups butter, softened 
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 drops peppermint extract
10-ounce bag Ghirardelli peppermint chunks
2 to 3 crushed candy canes (optional)
Instructions
Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
Stir the flour, cocoa powder, baking soda, and salt together.
Beat the sugar and butter together with an electric mixer until fluffy.
Add the eggs, vanilla, and peppermint, and beat on medium until just combined.
Slowly beat in the flour mixture.
Stir in the peppermint chunks.
Use a medium-sized cookie scooper to measure out the dough and place on the prepared baking sheet. Sprinkle with some crushed candy canes if desired.
Bake 8 to 9 minutes. Cool for 3 minutes on the baking sheet and then transfer the cookies to cooling racks. The cookies will be very soft and puffy and will flatten as they cool.

#holidaybaking #christmascookies #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #eattheworld #cookit #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #williamssonoma @williamssonoma #bareaders #rslove #megiswell
  • The shatter on these pastries was insane, and messy in the best possible way 😂⠀
⠀
📍 La Farine Boulangerie Patisserie in #oaklandca ⠀
⠀
This weekend, I'll be celebrating a friend's birthday in SF by eating ramen, mochi, soft serve, and hotpot while attempting to pretend I'm karaoke singing.⠀
⠀
Because the air quality is so bad, most of the day we will be snacking on Japanese snacks while hanging out inside an air-filtered apartment, but I'll be rocking a mask anytime I go outside 😷⠀
⠀
What are your plans?⠀
⠀
#eater #eatersf #f52grams #SFguide #bestofbayarea #oaklandeats #oakland #bayareafoodie #oldoakland #sfeats #oaklandandloveit #bestfoodinoakland #sffoodie #eattheworld #foodandwine #lifeandthyme #foodphotography #eeeeeats #saveurmag #mycommontable #tastemade #huffposttaste #buzzfeast  #bareaders #vscofood #theartofslowliving #rslove #realsimple  #cntravelereats
  • I now make this Holiday Mulled Wine with Apple Cider and Brandy for both Thanksgiving AND Christmas. That's how much my family likes it. The link to the recipe is in my profile @megiswell⠀
⠀
I include a fast stove top method of making it as well as how to make it in a slow cooker. ⠀
⠀
And if you feel like drinking mulled wine when you have no company except for Netflix, I've also included instructions on how to make an individual serving, just for you 😉⠀
⠀
#mulledwine #feedfeed @thefeedfeed @thefeedfeed.cocktails #foodblogfeed @foodblogfeed #heresmyfood @food #thekitchn #f52grams #foodwinewomen #foodandwine #lifeandthyme #beautifulcuisines #hautecuisines #onthetable #wprecipemaker #foodstyling #foodphotography #bhgfood #saveurmag #mycommontable #onmytable #tastemade #bareaders #rslove #realsimple #handcraftedcocktails #driiiiinks #drinkstagram #holidaycocktails #cocktailphotography #boglevineyards @boglevineyards #winecocktails ⠀
  • I don't know about you, but I'm ready for all things peppermint!⠀
⠀
#peppermintchocolate #chocolatepeppermint #ghirardelli #chocolatecookies #bakeandshare #bakersgonnabake #bakefromscratch #thebakefeed #bakeit #thefeedfeedbaking @thefeedfeed.baking #sweetcuisines #thesugarfiles #marthabakes #thefeedfeed @thefeedfeed #f52food #thekitchn #shareyourtable #imsomartha #foodblogfeed @foodblogfeed #heresmyfood @food #eattheworld #lifeandthyme #beautifulcuisines #hautecuisines #wprecipemaker #foodphotography #bhgfood #mycommontable #bareaders #megiswell⠀

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