Friday, June 10, 2011

Yogurt Biscuits with Sun-dried Tomatoes & Basil



Sometimes I'm in the mood for baking - I find perfect measurements, mixing bowls, and whisking things relaxing. But, I'm not really a sweets person so I have trouble finding tempting prospects. When I saw this recipe in Heidi Swanson's new book, Super Natural Every Day, I wasted no time in getting a batch in the oven.

Yogurt Biscuits with Sun-dried Tomatoes & Basil
1 1/4 cups spelt flour or whole wheat pastry flour
1 1/4 cups unbleached all-purpose flour, plus more if needed
1 1/2 teaspoons fine-grain sea salt
1 tablespoon aluminum-free baking powder
1/2 cup unsalted butter, chilled and cut into tiny cubes
1 1/3 cups Greek-style yogurt
1 handful sun-dried tomatoes, chopped
1 handful basil leaves, chopped
*I added in the tomatoes and basil because I had them around but really throw in anything you want, or leave them plain.

-Preheat the oven to 450 F with a rack in the middle of the oven. Place an ungreased baking sheet in the oven to preheat as well.

-Combine the flours, salt, and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture resembles tiny pebbles on a sandy beach. Add the yogurt, tomatoes and basil, and pulse a few times, or until the yogurt is just incorporated. Avoid overmixing; it's fine if there are a few dry patches.



-Gather the dough into a ball and turn it out onto a lightly floured surface. Knead five times and press into an inch-thick square. Cut in half and stack one on the other. Repeat two more times - flattening and stacking, then cutting. Add more all-purpose flour to prevent sticking when needed. Press or roll out the dough into a 3/4 inch thick rectangle, but no thicker; if the dough is too tall, the biscuits will tilt and tip over while baking. Cut the dough into twelve equal biscuits.

-Transfer the biscuits to the preheated baking sheet leaving 1/2 inch between each biscuit. Bake for 15 - 18 minutes, until the bottoms are deeply golden and the biscuits are cooked through. I like to eat them hot, split through the middle, with a touch of butter on each half.


Babies enjoy them too.

2 comments:

  1. Ohh looks so yummy! And I love the last picture :)

    ReplyDelete
  2. I love that this recipe calls for spelt flour! It's my new favorite!

    ReplyDelete

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