By Frances Morrisette, Restless Palate
Curried Fig Butter Biscuit Rolls
2 cups sprouted spelt flour (but any flour works)
1/4 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon salt
1/4 cup oil of choice (I used olive oil)
1 cup full fat yogurt (I used 6%)
Curried fig butter
*Cinnamon, to taste
1. Preheat oven to 375 degrees F.
2. Prepare curried fig butter (recipe below). Set aside.
3. In a large bowl, mix dry ingredients together. Add oil and yogurt. Mix until just combined.
4. On a well-floured surface, roll out the dough in a rectangular shape to 1/2-inch thick. Spread soften curried fig butter over the surface of the dough, leaving the last 1-1/2 inches on the long side, unbuttered. Sprinkle with cinnamon.
5. Roll the dough into a log. Pinch the dough to seal up the opening and prevent it from unrolling. Cut into 1-1/2 inch wide slices. I was able to get about 10 slices from the dough. Place individual slices in individual muffin tins. Bake for 12 -15 minutes until light golden brown.
6. Serve warm with a spicy soup or stew.
Note: You can use this dough recipe to make regular biscuits. Roll out to a half an inch thick and cut into biscuit shape. I use a small glass dipped in flour to make nice 1-1/2 inch wide biscuits. You should get around a dozen biscuits per batch.
*Curried Fig Butter
5 dried figs (soaked in hot water for 10 minutes)
1/4 cup butter, room temperature
1/2 teaspoon of curry powder (I used Garam Masala)
1 tablespoon lemon zest or finely chopped preserved lemon peel
Note: If using unsalted butter, you may want to add a 1/2 tsp of salt to the butter.
Soak the dried figs in hot water until they soften. Drain off the water and remove the stem. Add all the remaining ingredients to a food processor or blender and puree until well combined. Season with salt. Add extra curry and lemon according to taste.
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