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Freshly baked pumpkin seed biscuits
Flaky and tasty homemade biscuits

Roasted Pumpkin Seed Biscuits

Author: Flavelo
Recipes Cakes and Desserts
Pumpkin seeds aren't just for decoration: their high oil content and roasted, nutty flavor permeate the entire dough. In this recipe, we layer the seeds into the dough (folding), so every bite has crunchy seeds and soft pastry.
🕒 Prep Time 35 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 8 servings
🔥 Calories 490 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Skillet (for toasting seeds)
  • Food processor (optional)
  • Rolling pin

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Seeds

Instructions

1 ✓

Toast the pepitas in a dry skillet for a few minutes until fragrant and popping. Let cool, then chop half of them coarsely.

Tip: Toasting brings out the oils and flavor. Raw seeds taste bland in dough.
2 ✓

Proof yeast in sugary milk. Rub flour and salt with the butter.

Tip: Standard flaky dough base: cold butter, fast hands.
3 ✓

Knead dough from the crumb mixture, sour cream, egg, and yeast. Rest for 40 minutes once combined.

Tip: Dough should be elastic, medium-firm.
4 ✓

Roll out, sprinkle with chopped seeds, fold (like a letter). Rest for 20 minutes.

Tip: This puts the seeds inside the layers.
5 ✓

Roll to finger thickness, cut out. Brush with egg, press remaining whole seeds on top.

Tip: Decoration and flavor in one.
6 ✓

Bake at 350°F (180°C) for 20-25 minutes.

Tip: Bottom and top should be golden brown.

Recipe FAQ

Why do seeds fall off?
If you don't use enough egg wash or the seeds are too dry, they won't stick. Press them gently into the dough before baking!

Ingredients

  • 4 cups All-Purpose Flour (approx. 1 lb)
  • 1 cup Cold Butter (2 sticks)
  • 3/4 cup Sour Cream (plus 2 tbsp)
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1 tsp Sugar
  • 1/2 cup Lukewarm Milk
  • 1 large Egg (for dough)
  • 1 tsp Salt
  • 3/4 cup Pepitas (Hulled Pumpkin Seeds)
  • 1 large Egg (for wash)