Lentil Biscuits by Chef Michael Smith – Lentils.org

Lentil Biscuits by Chef Michael Smith

  By chefmichaelsmith  ,     

July 13, 2015

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You can easily replace half the fat in a standard biscuit recipe with a simple lentil puree. You’ll know they’re healthier but no one at your table will notice. They’ll be too busy chowing down the tasty biscuits!

  • Prep: 20 Minutes
  • Cook: 15 Minutes

  • 20 Minutes

    15 Minutes

    35 Minutes

  • Yields: 12
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Directions

  1. Preheat your oven to 425°F (220°C). Turn on your convection fan if you have one. Lightly oil a baking tray.
  2. In a mixing bowl whisk together the flour, baking powder, and salt evenly. Using a standard box grater, grate the frozen butter into the flour mixture. Using your hands, stir together the flour and frozen butter shards.
  3. Whisk together the milk and lentil puree then pour it into the flour. Stir with a wooden spoon until the mixture comes together into a large mass. If you find that some of the flour refuses to adhere, add another teaspoon or so of milk. Knead the dough a few times with your hands until it all comes together and forms a ball.
  4. Lightly flour your work surface and hands. Flip the dough out and flatten it with your hands into an even round. Pat it out to about one-inch thickness. Using a round biscuit cutter to punch out biscuits or a knife to cut them into pie shaped wedges. Bake until the biscuits are golden brown and delicious, about 15 minutes. Serve and share!

Recipe Note
You may make your own lentil puree by simply pureeing four parts cooked lentils with one part water. It may also be stirred into any soup or stew.
© Chef Michael Smith

Ingredients

4 cups (500 g) of all-purpose flour

2 tablespoons (30 mL) of baking powder

1 teaspoon (5 mL) of salt

½ cup (125 mL) of frozen butter, grated

1 ½ cups (375 mL) of any milk

1 cup (250 mL) of lentil puree

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