As we sit inside on these hot summer days with the air conditioning breezing up through the vents and watching that binge-worthy show, why not make something new and exciting?! Crispy and crunchy biscuits are a fun and fairly easy challenge.
These are not your grandma’s fluffy buttery biscuits. Inspired by many years salivating over Paul Hollywood’s recipe for homemade biscuits I had to give these a try. (You know Paul if you binge on any certain well-known British baking shows). These are the type of treat you would eat as an appetizer when you’re looking for a snappy bite with some attitude. What we think of biscuits in the US are quite different from these biscuits we traditionally think of. What is the difference in UK and US biscuits? The next time you have questions like that, ask somebody else.
The real difference is that an American biscuit is a soft and buttery baked good that you can slather with butter and eat with dinner. UK biscuits are mostly crunchy treats you eat with tea, and some are sandwich cookies and other varieties are sweet or savory with a crunchy and thin texture.
This recipe calls for using a 2 3/4 inch round cutter, which I did not have! Perhaps one day if we open a crunchy biscuit bakery I’ll invest in a 2 3/4 inch round cutter. Instead of cutting each shape out individually and lose my mind, I used a cookie cutter. Thankfully it was happily hiding behind the Santa and stars cookie cutter in the pantry.
What savory flavors would be good in biscuits?
- Pesto and garlic
- Tomato and olives
- Cheese, cheese and more chunky cheddar cheese
What should these be served with?
- Preserves, jams and jelly
- Pickles and olives
- Spinach and artichoke dip
Credit:Recipe adapted from Savory Biscuits. See link for original recipe.
- 2.5 Cups flour
- 1 Tsp salt
- 1/2 Cups butter (1 stick, unsalted)
- 2.5 Tbsp water
- 1 egg, beaten a separate bowl
- 1 Tbsp minced garlic
- 1 Tbsp pesto (homemade or store-bought)
- Shredded parmesan cheese (1/2 cup)
Preheat oven to 375°F.
- Put the flour, salt, butter, water and 1 beaten egg into a bowl and mix well for 5 minutes to create the dough.
- Once combined mix in flavorings: cheese, minced garlic, and pesto.
- Put down parchment paper or on a lightly floured surface, roll out the dough to about 1/10in thick. Move the dough to a baking tray and refrigerate for 30 minutes.
- Lightly flour 2 large baking tray. Use a round cutter (2 3/4 in) to cut out 18 rounds from each dough. Place the discs on the baking trays.
- Brush with beaten egg and sprinkle on more parmesan (this step is optional)
- Bake for 10-15 minutes until golden brown, and then transfer onto a wire rack to cool. Serve warm or cold.
Would you try making these? Let me know!
Comment below or find me on the socials: