Hello friends! I’ve been meaning to share these lovely savory biscuits with you for a while but stuff happens (you know the drill I’m sure). I’ve been transitioning into more freelance work lately and adjusting to new schedules and deadlines. And, I’ve been trying to challenge myself to push the boundaries when it comes to my creative life (i.e. photography and this space). It’s easy for me to get stuck in ruts because they feel comfortable and safe. But, it’s when we start pushing forward into the unknown that we often learn the most.
So, in an effort to change things up, I cast aside my disdain for shooting in the harshly lit outdoors and took these babies outside. To my surprise the pictures I disliked the most were the ones that mimic what I do most of the time **cough overhead shots cough**. So, you get to see my hands in these pictures and a little glimpse at the greenery in my backyard.
For these biscuits I altered my scone recipe to make a hearty wholegrain backdrop I could fill with roasted carrots, fresh dill, and lemon zest. Though they are lovely on their own, I recommend serving them with a schmear of coconut butter or a drizzle of fruity extra virgin olive oil. And to balance everything out you’re always encouraged to add a sprinkle of coarse sea salt. Let’s make biscuits!
Roasted Carrot & Dill Biscuits
60g buckwheat flour
60g oat flour
60g arrowroot flour
1/2 tsp psyllium or xanthan gum
1 tsp baking powder
good pinch of sea salt
1 tbsp chopped fresh dill (or 1 tsp dried)
zest of 1/2 a lemon
60g solid coconut oil
heaping 1/2 cup diced roasted carrots*
50g unsweetened applesauce
60g plant milk (I used almond)
Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Mix the flours, psyllium, baking powder, and salt together then add in the dill and lemon zest. Mix until the dill and lemon zest look evenly distributed throughout the dry mix. Add the solid coconut oil to the dry mix and cut it in with a fork or spatula until the mixture looks crumbly and sandy. Mix in the carrots at the this point to evenly distribute them. Add the applesauce and plant milk to the party then mix gently with a spatula or your hands until the dough comes together. If it seems too dry, add a bit more plant milk. Dust your work surface and hands with a bit of oat flour then dump the dough out on it. Form it into a rough 4 inch by 6 inch rectangle, then slice it into 6-8 wedges (or rectangles). Transfer the biscuits to your prepared baking sheet then bake the biscuits for 13-15 minutes or until the tops are firm and the bottom/edges are beginning to turn golden. Cool the biscuits on a rack for at least 15 minutes before eating. Makes 6-8 biscuits.
* to make the roasted carrots I diced 3 small carrots, lightly sprayed them with oil and a sprinkle of salt, and roasted them at 400 degrees for about 15 minutes until they were tender. You want to have about a heaping 1/2 cup once they roast so start out with at least 3/4 cup or more of diced raw carrots.
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