SALT BISCUITS RECIPES RECIPES

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SALT BISCUITS | VAHREHVAH



Salt Biscuits | vahrehvah image

In hyderabad we find these Biscuits in every Irani chai hotel....i luv them

Provided by roopasss

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 persons

Steps:

  • 1..First seive the flours together. 2..Then add salt to the flour.. 3..Mix well and add vanilla essence. 4 ..Take butter (at room temperature) add sugar to it and mix well until it becomes smooth. 5..Now add the flour to the mixture and mix well together until it becomes a soft dough.. 6..preheat the oven to 375F. 7..Now take a baking sheet and sprinkle some flour on it.. 8..Take small dough(small ball size) and make it like round and place it on the sheet...continue the same procedure with the remaining dough.. 9...place the baking sheet in the oven and bake it for 10 mins... 10...remove the baking sheet and wait for it cool and remove the salt biscuits and enjoy with tea...

Nutrition Facts : Calories 0, FatContent 0, ProteinContent 0, CholesterolContent 0, SodiumContent 0

SALT-AND-PEPPER BISCUITS RECIPE | BON APPÉTIT



Salt-and-Pepper Biscuits Recipe | Bon Appétit image

Sour cream gives the Salt-and-Pepper Biscuit dough richness and a bit of tang.

Provided by Alison Roman

Yield Makes 8 Servings

Number Of Ingredients 10

¾ cup sour cream
4 tablespoons heavy cream, divided
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
½ teaspoon coarsely ground black pepper plus more
2 cups all-purpose flour plus more for surface
6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
Flaky sea salt (such as Maldon)
Salt-and-Pepper Butter (optional; click for recipe)

Steps:

  • A 2¼”-diameter biscuit or cookie cutter
  • Preheat oven to 425°. Whisk sour cream and 3 Tbsp. heavy cream in a small bowl.
  • Pulse baking powder, kosher salt, sugar, ½ tsp. pepper, and 2 cups flour in a food processor until combined; add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
  • Transfer mixture to a large bowl. Using a spoon, mix in sour cream mixture, then gently knead a few times just until a shaggy dough comes together (a light hand is key to tender biscuits, so be careful not to overmix).
  • Roll out dough on a lightly floured surface until ¾” thick. Using cutter, cut out biscuits, rerolling scraps as needed.
  • Place biscuits on a parchment-lined baking sheet and brush with remaining 1 Tbsp. heavy cream; sprinkle with sea salt and more pepper. Bake until golden brown on the tops and bottoms, 15–20 minutes. Serve warm with salt-and-pepper butter, if desired.
  • DO AHEAD: Dough can be made 6 hours ahead. Cover and chill. Biscuits can be baked 2 hours ahead. Reheat before serving, if desired.

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