Sunday, January 17, 2010

Whole wheat cheddar dill cream biscuits


Whole Wheat Cheddar Dill Cream Biscuits
Makes about a dozen

These are not the buttery flaky biscuits that may initially come to mind when you think of biscuits, as these don't even have butter, but they're delicious - a little breadier maybe.  You can also make plenty of variations to the biscuits - different herbs, different cheese, or plain biscuits by eliminating the herbs and cheese.
  • 2 cups white whole wheat flour
  • 2 tsp. granulated sugar, you can increase a little if you want a little more sweetness
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups heavy cream
  • 2 T dill, finely chopped
  • 1/2 cup grated sharp cheddar
  • 1 scallion, finely chopped
  1. Heat oven to 425 degrees F.  Prepare a baking sheet with a silicone mat or parchment paper.
  2. Mix the dry ingredients together in a large bowl. Mix in the grated cheese, dill and scallions.
  3. Add almost all of the cream, reserving about 1/2 cup, and mix together.  
  4. Turn out the dough that has come together, and then use the remaining cream little by little to pull together all the dry bits left behind in the bowl.  Add this to the main dough and then lightly kneed until everything has come together and looks smooth.  Don't overwork the dough.
  5. Pat into a circle about 1/2 to 3/4 inch thick and cut into rounds with a 2 1/2" round biscuit or cookie cutter, or squares if you prefer.  Put the scraps together and pat out and you should be able to get a few more out of it.  Place them on the baking sheet - you can place them touching each other if you prefer softer biscuits, or further apart if you want them to be crusty all around
  6. Bake for 12-15 minutes until golden.
These are great for egg and cheese sandwiches, though Rick said he felt like there should be sausage or some kind of gravy on them. The next morning, I made a quick chicken pot pie or chicken and biscuits kind of thing with some ground chicken, onions, leeks, carrots, celery, a little chopped dill and rubbed sage, and then some chicken broth.  I thickened it with a little flour and a little buttermilk and served it with by splitting a biscuit and putting the bottom in a shallow bowl, pouring the mixture over it, and then topping it with the biscuit top - a quick chicken and biscuits!

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