Fenugreek Biscuits
60 Min

Fenugreek Biscuits

I skipped breakfast for years, but it’s now my favorite meal. I like to start the day with something delicious and healthful — and if I must taste-test a decadent piece of pie or tart, I would much rather eat it in the morning and keep it light the rest of the day. Loving the Southern tradition of biscuits as I do, I tried making one with fresh fenugreek peppered with blueberries to balance the bitter. Go to an Indian grocer and pick up a bunch of fenugreek — it’s a worthwhile trip. I wonder when mainstream grocers will wake up to the fact that the flavor of fenugreek is incredible and a must-have on their shelves. Having one of these biscuits is a glorious way to start the morning, especially warm with a generous dab of turmeric cream cheese and a cup of chai.
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Cook Time

60 Minutes



Step 1
Cut the butter into 1/2-inch cubes and refrigerate until ready to use. Whisk 2 eggs with the heavy cream and set aside. Leave the cream cheese at room temperature to soften.
Step 2
In a large bowl, whisk the all-purpose flour, baking powder, and salt. Add the cold butter in and press it in with your fingers until the mixture is crumbly — a few pieces of butter may remain. Fold in blueberries and fenugreek.
Step 3
Add the egg mixture to the flour mixture and toss gently by hand until the mixture comes together. If needed, add 2 to 3 tablespoons cream.
Step 4
Form the mixture into a 1-inch thick rectangle, pressing in the edges so it stays together. Wrap it tightly and refrigerate for a minimum of 4 hours or overnight. At this point, it can be frozen for up to a month.
Step 5
When ready to bake, preheat the oven to 325°F. Cut out biscuits in 3-inch rounds or rectangles. Make an egg wash with one egg and 2 tablespoons cream and brush it on the top of the biscuits. Place them on a baking sheet 2 inches apart and bake for 25 minutes or until done.
Step 6
Combine the cream cheese with turmeric, salt, and lemon juice. Serve with warm biscuits.


226 grams (8 ounces) unsalted butter, cold

3 large eggs

1/2 cup heavy cream, plus additional for brushing

400 grams (3 cups) all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoon sea salt

1 cup fresh blueberries

2 cups finely chopped fenugreek (1 bunch)


226 grams (8 ounces) cream cheese, softened

1 teaspoon sea salt

1/2 teaspoon ground turmeric

Juice of one lemon

Notes & Variations

  • To make a more healthful version, substitute half the all-purpose flour for a finely ground whole-wheat pastry flour.
  • Replace the fresh fenugreek with dry (use 1 cup dried) and add 1 cup of chopped cilantro leaves to add a bright-green color to the biscuits.
  • Instead of cream cheese, use Greek yogurt.
60 Min

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