I consistently in the springtime always made this biscuits using the original recipe most of time for family and my friend, she loves this biscuit. So these are not biscuits in the European sense of ‘Digestives’ but as a savory breakfast or snack, which how I serve them up for my family.
I love the original recipe and my previous modifications to exclude Sage and Parsley as suggested [ from Flour, by Joanne Chang].
Anyway, I had almond flour and Zucchini of course at home and wanted to use them in the biscuit recipe to see if I would like it. Below is the modified recipe.
1 cup Almond Flour
2 cups Unbleached All Purpose Flour
1,1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Cold Butter
1,1/2 Kosher Salt
1/2 cup Buttermilk
1/2 cup Heavy Cream
50 g Zucchini (shredded to thick chunks)
I followed basic instructions of weighing out my flour combo [437g] into the mixing bowl then adding baking powder, baking soda and salt to the bowl. Mix with the paddle of the stand mixer or with whatever you have to do the job. Then add the cold butter [ note, keep butter in fridge until needed and cut into small chunks to be added one at a time to the flour while mixing at the same time]. Stop mixing after all butter has been incorporated and it looks like bread crumbs.
In my measuring cup, I poured up to 1/2 cup of buttermilk and added heavy cream up to the 1 cup mark of the cup. Then I added the egg and whisked the mixture. The milk mixture was added to the butter flour in the bowl while the paddle was on to mix. Upon attaining a uniform dough after a few minutes of mixing, the zucchini was add and I used the stir paddle to have it uniformly incorporated.
I used an ice cream scoop to measure out the dough onto my bakers mat lining the oven pan. You can lightly brush each biscuit with melted butter before baking, but I never do. I used a big scoop, so the bake time was about 40 minutes at 350 F. Now, in the past I had done smaller sized biscuits and bake time was only about10 minutes. So be sure to periodically check your biscuits in the oven as bake time will vary depending on size of biscuits.
Taste: I love this new combination! Still savory not sweetly and flaky. The almond taste came through. My little one devoured it quickly!
Now I have two/ three buttermilk biscuit recipes to toggle between for variety 🙂
Until next time 🙂
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