Friday, 4 November 2016

Carrot, Dried Tomato, & Herb Whole Wheat Biscuits

Mmm, biscuits! I wanted something with a substantial, rustic texture and flavour and these hit the spot. Excellent with soup. In fact, we ate them with Broccoli-Cheddar Soup, but if we hadn't I think they would be amazing with a good soft chèvre. Well, they would have been amazing with it anyway, but even I think - however regretfully - that that would be too much cheese at once.

Like most biscuits and scones, these are best fresh out of the oven.

12 biscuits
30 minutes - 15 minutes prep time

Carrot, Dried Tomato, & Herb Whole Wheat Biscuits

Prepare the Vegetables:
1 large carrot (2 cups finely grated)
1/3 cup dried tomatoes, chopped
1/3 cup finely chopped parsley
3 tablespoons finely minced chives

Wash and peel the carrot, and grate it finely.  Put it in a small mixing bowl. Chop the tomatoes, and add them. Wash, dry and chop the herbs and add them to the bowl. Mix well and set aside.

Make the Biscuits:
2 1/4 cups soft whole wheat flour
1 teaspoon salt
1/4 to 1/2 teaspoon freshly ground black pepper
1 tablespoon baking powder
1/3 cup unsalted butter
2/3 cup buttermilk

In a larger preferably somewhat shallow bowl, mix the flour, salt, pepper, and baking powder. Cut the butter into it with a pastry cutter or a couple of knives until evenly distributed and in pieces about the size of small peas.

Preheat the oven to 425°F. 

Mix in the vegetable mixture. Add the buttermilk, and mix well, until a dough forms. If your carrots are very dry, you may need to add a dribble more of buttermilk. Knead the dough a few times; this can be done right in the bowl if it is shallow enough.

Pat the dough out on a piece of parchment paper into a neat, evenly 1" thick rectangle. Cut it into 12 biscuits and move them apart from each other about an inch or so. Bake them for 12 to 15 minutes until the biscuits are firm and just show signs of colouring.




Last year at this time I made Ginger-Garlic Pulled Pork.

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