Top Secret Cheese & Pumpkin Seed Biscuits

These are easy, delicious, 
savory biscuits to accompany any soup

 Who knew pumpkin seeds were so good for you?

The seeds are also good sources of protein, and the essential minerals iron (25 grams (about a US quarter-cup) can provide over 20 per cent of the recommended daily iron intake) as well as zinc, manganese, magnesium, phosphorus, copper,[2] and potassium. The seeds also provide essential polyunsaturated fatty acids (including at least one ω-3 unsaturated fatty acid[2] and at least one ω-6 unsaturated fatty acid).[citation needed] Lightly roasted seeds provide better nutrition than dark ones, as excessive heat destroys some of their nutritive value.[3] in 2007, Stevenson & al. of the USDA's [New Crops Products Research Unit]searched the primary literature for information about the lipid content of pepitas, and then grew and analyzed pepitas from seven cultivars of C. maxima.[4] They found the following ranges of fatty acid content in C. maxima pepitas:
More>http://en.wikipedia.org/wiki/Pumpkin_seeds
Recipe Follows,

Top Secret Cheese 
& Pumpkin Seed Biscuits
 2    C Sharp Grated Cheddar Cheese
1/4  C Butter or Coconut oil
2    eggs beaten
1    C whole wheat flour
1    C unbleached white or pastry flour
3    Tbs non-aluminum baking powder
1     tsp sea salt
1     Tbs golden flax meal

1/4  tsp cayenne pepper
1/4  tsp dry mustard
2     Tbs fresh chives (optional)
2    C milk or 1 C milk 1 C water 
or plain soymilk


Preheat oven to 400° 
Mix first 3 ingredients together
Add remaining ingredients, blend well
Pinch off approx 3 tbs of dough, 
roll each in a plate of raw pumpkin seeds.
Place on well greased cookie sheet.
Bake for approx. 12 - 15 minutes, 
until golden brown.
I dusted ours with more cayenne and some 
paprika, for more heat and antioxidants.
Enjoy they won't last long.