Tuesday, January 20, 2009

Shallot-Herb Whole Wheat Biscuits



Sometimes you just need a biscuit. Something to sop up juices with. You know what I mean. A big salad is delicious--and even more delicious with a piece of bread or a biscuit to soak up the last of that yummy vinaigrette.

Or with a bowl of soup. Or black-eyed peas.

However you enjoy your biscuits, surely this biscuit recipe--improved by working in white whole wheat flour--can fit into your repertoire. It's full of buttery, herby goodness, with a delicate crumb just right for sopping up, well, whatever.



Shallot-Herb Whole Wheat Biscuits

makes 8 generous-sized biscuits

1 cup white whole wheat flour

1 cup all-purpose flour

1/4 cup grated parmesan cheese (or pecorino, or fontina)

2 teaspoons baking powder
1 teaspoon kosher salt
4 teaspoons dried herbs (I used 1 teaspoon each parsley, thyme, oregano and tarragon, but you could use any combination that strikes your fancy)

1/4 teaspoon ground white pepper
1/2 cup (1 stick) cold butter (I used salted), cubed
3/4 cup (plus 1-2 tablespoons) milk (amount will vary according to humidity and other factors)
1-2 teaspoons milk (optional, for glazing)
1 small shallot, peeled and diced (about 1 tablespoon)


Preheat oven to 400*F.
Whisk together dry ingredients. Toss in cubed butter, pressing into flour mixture with the back of a fork to blend in. If desired, switch to your bare hands and rub in until you achieve a coarse, mealy texture. Add 3/4 cup milk, mising lightly to make a soft, sticky dough. You may need to add another 1-2 tablespoons for the dough to come together. I had to use 3/4 cup plus 1 tablespoon.

Turn dough onto a lightly floured surface and gently pat together to form a disc, about 8 inches in diameter. Transfer dough, floured-side up, to an ungreased cookie sheet lined with parchment paper or silpat mat.

Lightly brush surface with 1 to 2 teaspoons of milk (amount depends on how much flour sticks to dough; you just want to brush off the majority
of extra flour). Sprinkle surface of dough with diced shallots. With a knife, gently cut dough into 8 wedges, but don't separate them.

Bake for 30 minutes, or until surface is golden brown. Remove from oven and separate biscuit wedges. Cool slightly before serving.


7 comments:

Sara said...

These sound great, I've been on a shallot kick recently, I add them to everything. I also like that this contains whole wheat flour, I'm all for making baked goods healthier!

Amanda said...

Thanks, Sara. I found a big bag of shallots at a local asian market Sunday, so I'll be using them like mad in the coming several days! They lent such a nice sweet note atop the biscuits.

Using WW flour is surprisingly easy--you can replace up to 50% of a recipe with it with great results. More than that would require further experimentation, especially if gluten is needed.

Next I want to try it in homemade pasta.

Mary said...

Yum! Those biscuits look delicious!

anudivya said...

I have never tried savory scones before. I like the muffins counterparts a lot, and this is definitely on my to-do list.

Amanda said...

Mary--thank you! They were delicious. I had too many!

Anu--biscuits are sort of like savory scones, I suppose. I never really thought of it that way, but you're absolutely right. They're very much a staple in the American South, as well as other areas. Let me know how you like them!

Alanna said...

Yummy --

Amanda said...

Thanks!

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