Perfect for dinner or as an afternoon delight, these Pumpkin Rosemary Biscuits will not let you down! In this recipe from Danny Seo, pumpkin and Greek yogurt are folded together into a light, flaky biscuit that’s topped with savory rosemary butter. *with biscuits…you never want to forget the butter 😉 Try them with dinner! Pumpkin Rosemary Biscuits Go to recipes By Danny Seo Vegetarian American Side Dishes Pumpkin Holiday FallPerfect for dinner or as an afternoon delight, these Pumpkin Rosemary Biscuits will not let you down! In this recipe from Danny Seo, pumpkin and Greek yogurt are folded together into a light, flaky biscuit that’s topped with savory rosemary butter. *with biscuits...you never want to forget the butter 😉 Try them with dinner! Ready In: 50 minutes Level: Easy Prep: 20 minutes Cook: 30 minutes Yields: 16 biscuits Print RecipeIngredients For Biscuits:8 Tbsp salted grass-fed butter4 sprigs rosemary2 + 1/2 c sprouted wheat flour, extra for dusting surface1 Tbsp baking powder3/4 c pumpkin puree3/4 c Stonyfield Organic Whole Milk Greek Plain YogurtFor Rosemary Butter:1 stick salted grass-fed butter2 rosemary sprigsdirectionsFor Biscuits:Step 1 Preheat oven to 375°F.Step 2 Melt butter in a small pan over medium heat and cook for 2 to 3 minutes, or until brown butter forms.Step 3 Chill in freezer, reserving 2 tablespoons to brush biscuit tops.Step 4 Destem rosemary and set aside half for garnish. Mince remaining rosemary (1 tablespoon).Step 5 In a medium bowl combine minced rosemary, flour and baking powder.Step 6 In separate bowl mix together pumpkin puree and Stonyfield Greek yogurt.Step 7 Cut chilled brown butter into flour mixture using a fork until flour is crumbly.Step 8 Gently fold in the pumpkin yogurt mixture, taking care not to over mix.Step 9 Dust surface and rolling pin with flour and roll dough into a 1 inch thick rectangle. Fold dough in half and roll again, repeating process 4 times.Step 10 Cut biscuits into 3-inch squares. Transfer onto parchment-lined baking tray.Step 11 Press reserved rosemary onto biscuit tops and brush with reserved butter.Step 12 Bake for 20 to 25 minutes, or until golden and firm to the touch.Step 13 Serve with rosemary butter.For Rosemary Butter:Step 1 Cut butter into small pieces and place in a small bowl to soften.Step 2 Destem rosemary sprigs and mince (1 tablespoon). Fold into butter mixture.Step 3 Place softened rosemary butter mixture onto the center of a sheet of parchment paper and roll to form a log. Chill and cut into rounds.