By Perre Coleman Magness, The Runaway Spoon
Carrot dill biscuits with cream cheese butter
Yields 12 2-inch biscuits
For the biscuits:
1-1/4 cup soft wheat flour (I like White Lily)
3/4 cup yellow cornmeal
3 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-1/2 tablespoons chopped fresh dill
3/4 cup (1-1/2 sticks) cold butter, cut into small cubes
1/2 cup finely grated carrots (about 1 large carrot)
3/4 cup whole milk
1. Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
2. Mix the flour, cornmeal, baking powder, salt and pepper together in a large mixing bowl using a fork. Add the chopped dill and toss to distribute it evenly. Add the butter cubes, and using a pastry blender or your good clean hands, rub the butter into the flour mixture until you have a fine, sandy texture with a few pea size pieces of butter visible. Add the grated carrots and use your hands to toss them into the flour mixture so there are no clumps of carrot and everything is evenly distributed and coated with flour. Add the milk and stir with a spatula just until combined. Knead with your hands in the bowl a few times just to make sure all the dry ingredients are incorporated.
3. Lightly flour a work surface or a pastry cloth and dump the biscuit dough on it. Pat the dough into a rectangle, fold it in half, turn it over and pat into a rectangle again. Do this three times, patting the dough into a 1/2-inch slab, then use a well-floured 2-inch biscuit cutter to cut biscuits. Place the biscuits vey close together, almost touching, on the prepared baking sheet. Gently fold and pat the scraps of dough and cut more biscuits.
4. Bake the biscuits for 12 – 15 minutes until risen, puffed and lightly browned. If you like a burnished top to your biscuits, turn the broiler on for the last 1 – 2 minutes of baking.
For the cream cheese butter:
4 ounces (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1. Beat all the ingredients together in the bowl of a mixer until thoroughly combined and smooth. Scrape into a bowl, cover and refrigerate for a few hours to let the flavors meld.
2. Bring to room temperature before serving. The cream cheese butter can be keep covered in the fridge for up to a week. Makes about 1 cup.
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