Lentil & Herb Biscuit with Yellow Pea Flour – Lentils.org

Lentil & Herb Biscuit with Yellow Pea Flour

  By lentilsorg    

March 8, 2016

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  • Prep: 15 Minutes
  • Cook: 20 Minutes
  • 15 Minutes

    20 Minutes

    35 Minutes

  • Yields: 8
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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.

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

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Nutrition Facts

Serving Size1 biscuit
Calories190
Sodium380 mg
Potassium97 mg
Protein8 g
Cholesterol40 mg
Sugar3 g
Total Fat7 g
Saturated Fat4 g
Total Carbohydrates25 g
Dietary Fiber4 g