"The people who give you their food give you their heart" - Cesar Chavez

Thursday, February 18, 2010

Flaky Dill Biscuits

For a Valentine's dinner, my boyfriend and I decided to make a comfort food meal of flaky biscuits, chicken salad and mushroom barley soup. Left over cupcakes for dessert. I love biscuits and feel like I am always trying to improve them, trying to get them a tad flakier or a little more puffy and airy. In my biscuit baking experience thus far, these were the best I've made. We decided to incorporate a lot of dill and it tasted fantastic! These are easy to make and very delicious. We ended up making sandwiches with the chicken salad and some mustard and lettuce. I came across this recipe for biscuits on the food blog, Feast Your Eyes and changed it up to make the biscuits whole wheat and dill. Just because it was Valentine's Day I used the heart shape cookie cutter, but we also made some guitar shaped biscuits which came out looking more like wine bottles, but it's the thought that counts!

Flaky Dill Biscuits

2 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick, plus 2 tablespoons, unsalted butter, melted
1 1/2 cups buttermilk, plus more for brushing
1/2 cup fresh dill, finely chopped
Freshly ground pepper

1. Preheat the oven to 450 degrees. Combine the flour, baking powder, soda and salt in a large mixing bowl. Mix in the melted butter until your mixture resembles coarse meal.
2. Add the buttermilk and dill and use your hands or a spatula to move it around the bowl in a circular motion to mix it in with the flour.
3. Put the dough on a lightly floured surface and roll it until it is about 3/4 inch to 1 inch thick. Using cookie or biscuit cutters or a jar, make the biscuits.
4. Place the biscuits on a baking sheet lined with parchment paper. Brush the tops with buttermilk and sprinkle the ground pepper on top. Bake the biscuits for 12-15 minutes or until lightly golden brown.

No comments: