Page 59 - #MyMustard Recipe Book
P. 59

12 cups (375 mL) plus 2 Tbsp (30 mL) all-purpose flour
12 cups (375 mL) spelt flour
12 Tbsp (20 mL) baking powder
12 tsp (7 mL) yellow mustard seed, plus more
for sprinkling
12 tsp (7 mL) dry mustard powder
2 tsp (2 mL) baking soda
1 tsp (5 mL) salt
4 tsp (1 mL) pepper
2 cup (125 mL) unsalted butter, cold, cubed 12 cups (375 mL) shredded aged cheddar,
1 Tbsp (15 mL) finely chopped chives
1 large egg
1 cup (250 mL) soured milk or half and half
1 large egg, beaten with 1 Tbsp (15 mL)
water, for brushing tops
tip! To make soured milk or
cream, add 1 Tbsp (15 mL) lemon juice to 1 cup (250 mL) milk or half and half.
1. Preheat the oven to 400°F (200°C). Place a rack in the centre of the oven. Line a baking sheet with parchment paper.
2. Combine the dry ingredients (all-purpose flour to pepper) in a large bowl.
3. Cut in the butter using a pastry blender, or use your fingers, until the mixture resembles coarse meal, but be sure to leave some large pea-size bits of butter, too.
4. Stir in 1 cup (250 mL) of the cheddar and the chives. 5. In a medium bowl, whisk together the egg and
soured milk.
6. Pour over the dry ingredients, stirring with a wooden
spoon just until a soft dough forms.
7. Turn the dough out onto a lightly floured surface and
pat into a circle about 1-inch (2.5 cm) thick.
8. Cut out 12 biscuits using a 2-inch (6 cm) cutter,
re-rolling the trimmings if necessary.
9. Arrange the biscuits on the prepared baking sheet.
10. Brush the tops lightly with the egg, sprinkle with remaining cheese and a few mustard seeds.
11. Bake for 5 minutes, then turn the heat down to 375°F (190°C) and bake another 10-12 minutes until the biscuits are golden and the cheese has melted.
12. Let cool on a wire rack.
Makes 12 biscuits
Can use shredded Swiss or Gruyère instead of the cheddar.
Can use dill instead of chives.
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