Sunday, February 28, 2010

Quinoa Butter Biscuits

For some reason, I had a bag of quinoa flour in my cupboard.   I must have used the flour to bake something but I can't remember what or when.  Has that ever happened to you?  I'm constantly finding goodies in my kitchen that I must have purchased and used at some point but my mind is a complete blank when I try to remember the specifics.  So then I shove those items to the back of the shelf, where they sit neglected, until I stumble upon them again and try to figure out how they got there.  This is why I now have nearly full containers of potato starch, dulse (a sea vegetable that tastes like seaweed) and sorghum flour.  The potato starch, in particular, throws me for a loop because it's such a random ingredient to have on hand.  What the heck was that for?  It's a mystery to me.  

Not wanting the quinoa flour to go to waste, I mixed up a basic biscuit dough using half quinoa flour and half regular flour.  The resulting biscuits were exceptionally tender, flaky and slightly nutty in flavor.  Quinoa is high in protein and B vitamins so it really adds a nutritional boost to an otherwise indulgently buttery recipe.  


1 cup quinoa flour, sifted
1 cup all purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1/3 cup cold butter
2/3 cup + 1 tablespoon cold milk (skim is fine)
1 teaspoon nigella seeds (Don't know what these are?  Read about them here.)

Preheat oven to 425 degrees.

Mix together the flours, baking powder and salt.

Cut in the butter until the mixture resembles coarse cornmeal.

Slowly add the 2/3 cup of milk, stirring with a fork, until the mixture just comes together as a soft dough.

Turn out on a lightly floured surface and knead 10 times.

Pat out the dough into a 9" inch by 12" rectangle.  Cut into 12 equal pieces.  Looking at the dough, it should be four pieces wide and three pieces deep.  

Brush the top of the dough with the remaining tablespoon of milk.  Sprinkle with the nigella seeds.

Place biscuits on a baking sheet about an inch apart.

Bake for about 15 minutes, until golden brown.

Makes 12 biscuits.


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