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.

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.

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.

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.

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.

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.

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.

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

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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.