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Recipe by

Chef Ivana Raca

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Red & Green Lentil Smoked Cheddar Biscuit

Prep Time: 20 Minutes

Total time: 40 Minutes

Servings: 12

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Recipe by

Chef Ivana Raca

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Ingredients

Directions

Nutrition

Ingredients

    ¼ cup (60 mL) unsalted butter

    2 cups (500 mL) all-purpose flour

    2 tsp (10 mL) baking powder

    2 Tbsp (30 mL) granulated sugar

    1 tsp (5 mL) salt

    1/2 cup (125 mL) 35% cream

    1/2 cup (125 mL) red and green lentil puree

    2 Tbsp (30 mL) chopped scallions

    1 cup (250 mL) shredded smoked cheddar cheese

    ½ cup (125 mL) double smoked bacon, chopped

    ½ cup (125 mL) cooked red and green lentils


Directions

  1. For lentils and lentil puree: Boil 1/2 cup (125 mL) of mixed dried red and green lentils in 1 1/2 cups (375 mL) of water until cooked through. Reserve 1/2 cup (125 mL) cooked lentils. Puree remaining lentils (with a few tablespoons of boiling water if needed) until smooth.
  2. Preheat oven to 375˚F (190˚C).
  3. In large bowl, mix flour, baking powder, sugar, and salt. Cut in butter using pastry blender to pea size.
  4. Mix cream and lentil puree together, and gently mix into the dry mix until dough begins to form a ball. Add in scallions, cheddar, bacon, and whole cooked lentils. Fold together in mixing bowl then onto a clean surface just until the dough is holding together and the flour is incorporated.
  5. Shape into a disc about 1 ½ inches thick and cut into triangles.
  6. Place onto a parchment lined baking sheet. Brush top with egg white and sprinkle with a touch of Maldon salt. Bake for 15-20 minutes, or until golden on top and bottom.