Pumpkin Seed Biscuit Rings with Rosemary

Flaky, herb-infused biscuits shaped into rings with a subtle nutty flavor from toasted pumpkin seeds.

Cuisine: American

Category: Desserts

Prep: 25 minutes. Cook: 16 minutes.

Serves 12.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 1/4 cup pumpkin seeds
• 1 tablespoon fresh rosemary
• 1/4 cup milk

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step 2: Whisk 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt in a large bowl.
3. Step 3: Cut 1/2 cup cold cubed butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Step 4: Stir in 1/4 cup finely chopped pumpkin seeds and 1 tablespoon finely chopped rosemary until evenly distributed.
5. Step 5: Add 1/4 cup milk and mix with a fork until a shaggy dough forms; do not overmix.
6. Step 6: Turn dough onto a floured surface, roll to 1/2-inch thickness, and cut into 2-inch rounds using a cookie cutter.
7. Step 7: Use a smaller cutter to remove the centers, creating rings, and place them 1 inch apart on the baking sheet.
8. Step 8: Bake for 15-18 minutes until golden brown, then transfer to a wire rack to cool completely.