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.


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...


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