45 Min

NF

Morning Herb Biscuits

The addition of fresh herbs and spices makes these light and airy biscuits good with tea or coffee and good with a meal. Moringa is one of the most nutritionally dense plants on the planet, and I love the idea of starting my morning with it. My favorite way to eat them is drizzled with ghee and accompanied by a salad or scrambled eggs.

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Cook Time

45 Minutes

Serves

8

Directions

Step 1

In a bowl, whisk together all-purpose flour, sugar, baking powder, salt, coriander seeds, and moringa. Stir in the serrano chile and herbs.

Step 2

Add the butter and using your fingers, mash it into the flour mixture until it appears crumbly. It is best to move fast at this time to keep the butter cold and in tiny chunks.

Step 3

Add the thick yogurt in and mix until the mixture comes together into a shaggy mass. Form it into a log roughly 6 to 7-inches long with a 2-inch diameter. Refrigerate the log for an hour or two.

Step 4

Preheat the oven to 350°F. Cut the log into 8 equal slices and spread them on a greased or parchment paper-lined baking pan. Drizzle the biscuits with melted ghee and bake for 25 to 30 minutes.

Notes & Variations

Don’t refrigerate the log for more than 2 to 3 hours or the herbs will start to fade in color. The unbaked biscuit log can be frozen for up to 6 months.
Cooked biscuits freeze for up to 6 months.
Replace moringa with matcha or just leave it out.

Ingredients

1 1/4 cups all-purpose flour

1/4 cup cane sugar

1 1/2 teaspoon baking powder

1 teaspoon sea salt

1 teaspoon lightly crushed coriander seeds

1 teaspoon moringa powder (optional)

1 serrano chile, minced

1/2 cup loosely packed chopped herbs

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1/2 cup thick plain whole-milk yogurt

Melted ghee for drizzling on top of biscuits

Step 1

In a bowl, whisk together all-purpose flour, sugar, baking powder, salt, coriander seeds, and moringa. Stir in the serrano chile and herbs.

Step 2

Add the butter and using your fingers, mash it into the flour mixture until it appears crumbly. It is best to move fast at this time to keep the butter cold and in tiny chunks.

Step 3

Add the thick yogurt in and mix until the mixture comes together into a shaggy mass. Form it into a log roughly 6 to 7-inches long with a 2-inch diameter. Refrigerate the log for an hour or two.

Step 4

Preheat the oven to 350°F. Cut the log into 8 equal slices and spread them on a greased or parchment paper-lined baking pan. Drizzle the biscuits with melted ghee and bake for 25 to 30 minutes.

1 1/4 cups all-purpose flour

1/4 cup cane sugar

1 1/2 teaspoon baking powder

1 teaspoon sea salt

1 teaspoon lightly crushed coriander seeds

1 teaspoon moringa powder (optional)

1 serrano chile, minced

1/2 cup loosely packed chopped herbs

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1/2 cup thick plain whole-milk yogurt

Melted ghee for drizzling on top of biscuits

Notes & Variations

Don’t refrigerate the log for more than 2 to 3 hours or the herbs will start to fade in color. The unbaked biscuit log can be frozen for up to 6 months.
Cooked biscuits freeze for up to 6 months.
Replace moringa with matcha or just leave it out.

Tags:

45 Min

Tags:

45 Min

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