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Lentils.org

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Lentil & Herb Biscuit with Yellow Pea Flour

Prep Time: 15 Minutes

Total time: 35 Minutes

Servings: 8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2/3 cup (150 mL) cooked green lentils

    3 Tbsp (45 mL) water

    1 1/4 cups (310 mL) all-purpose flour

    1/2 cup (125 mL) whole yellow pea flour

    2 1/2 tsp (12 mL) baking powder

    3/4 tsp (4 mL) salt

    1 tsp (5 mL) sugar

    1 tsp (5 mL) garlic powder

    1/8 tsp (.5 mL) ground black pepper

    1/4 cup (60 mL) cold unsalted butter

    2/3 cup + 2 Tbsp (195 mL) buttermilk, chilled

    1 Tbsp (15 mL) chopped fresh dill

    1 medium egg


Directions

  1. Preheat oven to 425˚F (220˚C).
  2. Puree cooked lentils and water together using a blender or food processor until smooth. Reserve.
  3. In a large mixing bowl, combine both flours, baking powder, salt, sugar, garlic powder, and pepper with a whisk.
  4. Grate cold butter into the flour and mix in. Stir in the pureed lentils. Using your fingertips, rub butter and pureed lentils into dry ingredients until mixture resembles crumbs. Work quickly so that the butter does not melt. Make a well in the center and pour in 2/3 cup (150 mL) chilled buttermilk and the dill. Stir just until the dough comes together. The dough will be very sticky.
  5. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself four or five times. Press into a 1 inch (2.5 cm) thick round. Cut biscuits into eight portions. Place biscuits on baking sheet. Whisk together 2 Tbsp (30 mL) of buttermilk, and egg. Lightly brush the top of each biscuit.
  6. Bake for 15-20 minutes, biscuits should be golden on top.

Nutritional Information

  • Serving Size: 1 biscuit
  • Per serving:
  • Calories 190
  • Total Fat 7 g
  • Saturated Fat 4 g
  • Cholesterol 40 mg
  • Carbohydrates 25 g
  • Dietary Fibre 4 g
  • Sugar 3 g
  • Protein 8 g
  • Sodium 380 mg
  • Potassium 97 mg
  • Folate 58 mcg