Dill + Scallion “Monster Ball” Biscuits

March 25, 2009 § 1 Comment

dillscallionbiscuit_quartet

I love biscuits.  Biscuits were the first thing I ever baked; I was seven; it was Valentine’s Day.  I’ve always groaned over the hassle of forming any kind of dough into any kind of shape that requires getting out the rolling pin.  I’ve always blobbed my biscuit dough straight onto a sheet.  I call them “monster balls” because of their goofy shapes.  Well, today I decided to get back to my biscuit roots.  I paired my last bowl of tomato soup with a new twist on a monster ball biscuit (that can be conveniently contained, if you’re anti-monster-ball, by a muffin tin).  This recipe was inspired by the gorgeous blog, Bread and Honey.  This biscuit was savory, dense and delish!

Ingredients:
2 cups white whole-wheat flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon sea salt
7 scallions, chopped
1 tablespoon dried dill
pinch thyme
sea salt, pepper
2 tablespoons vegetable oil
1 cup buttermilk, well-shaken

Methods:

1.  Preheat oven to 450.  Grease a baking sheet or muffin tin.

2.  Mix dry ingredients in a large bowl.  Add liquids and fold in chopped scallions.

3.  Dollop in large flattened balls on a baking sheet or in a muffin tin.  Should make approximately 9 large muffin-sized biscuits.  Bake approximately 9-10 minutes, or until golden brown around the edges.

Diet Notes: nut-free

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