Dipping Biscuits

Name: Dipping Biscuits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 1 teaspoons baking soda; 118 milliliters unbleached bread flour; 237 milliliters buttermilk plus additional for brushing biscuit tops; 1 teaspoons dried rubbed sage; 1 large egg; 591 milliliters white whole wheat flour or regular whole wheat flour; 1 teaspoons dried ground thyme; 1 teaspoons onion powder; 1 teaspoons salt; 177 milliliters (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Dipping Biscuits

Dipping Biscuits is a vegetarian hor d'oeuvre. One portion of this dish contains about 3g of protein, 10g of fat, and a total of 176 calories. This recipe serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up egg, butter, unbleached bread flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage in large bowl to blend.

Ingredients you will need

Bread Flour

Baking Soda

Onion Powder

Thyme

Sage

Salt

Equipment you will use

Whisk

Bowl

Add butter and rub in with fingertips until mixture resembles coarse meal.

Ingredients you will need

Butter

Dry Seasoning Rub

Whisk 1 cup buttermilk and egg in small bowl to blend.

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Whisk

Bowl

Add to flour mixture and mix with fork until evenly moistened (dough will be slightly sticky).

Ingredients you will need

Dough

All Purpose Flour

Turn biscuit dough out onto floured work surface. Knead briefly just until dough comes together, about 4 turns. Gather dough into ball. Using hands, flatten dough to 3/4-inch-thick round. Using 2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds.

Ingredients you will need

Biscuits

Dough

All Purpose Flour

Equipment you will use

Cookie Cutter

Transfer rounds to prepared baking sheet, spacing 1 to 1 1/2 inches apart. Gather dough scraps; flatten to 3/4-inch thickness and cut out additional rounds.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Brush tops of biscuits with additional buttermilk.

Ingredients you will need

Buttermilk

Biscuits

Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes.

Ingredients you will need

Biscuits

Equipment you will use

Oven

Transfer biscuits to rack.

Ingredients you will need

Biscuits

Serve warm or at room temperature.

A LITTLE AHEAD: Can be made 8 hours ahead. Cool biscuits completely, then wrap in foil and store at room temperature. Rewarm foil-wrapped biscuits in 350°F oven about 10 minutes, if desired, or serve at room temperature.

Ingredients you will need

Biscuits

Wrap

Equipment you will use

Aluminum Foil

Oven

FURTHER AHEAD: Dry ingredients (the first

can be blended up to 2 days ahead. Cover bowl with plastic wrap and let stand at room temperature.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

*White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.

Ingredients you will need

White Whole Wheat Flour

Wheat