Sour Cream Biscuits with Parsley and Schmaltz

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

These sour cream biscuits with parsley are buttery and flaky with a soft, pillowy center. Sour cream adds a rich, tangy flavour, and its acidity helps make the biscuits incredibly tender. However, if you don't have any sour cream on hand, you can also use plain Greek yoghurt or even cream cheese. Rendered chicken fat, aka schmarltz, adds umami-rich, yet not overpowering flavour to the biscuits too. Instead of parsley, you can try scallions, chive, dill, arugula or a mixture of your favourite herbs for these savoury biscuits. The dough should be gently kneaded before being shaped, cut and baked. This allows gluten to develop, giving the biscuits a higher rise, and it also distributes the butter so the biscuits will be flaky instead of dense. The are best served hot or warm, plain or with extra butter or sour cream.

50 g Dark rye flour 250 g White spelt flour 1½ tsp Baking powder ½ tsp Baking soda 2 tsp Coconut sugar 1 tsp Kala namak rock salt or sea salt 1 tsp Freshly milled black pepper 50 g Schmaltz-Chicken fat, chilled (or butter) 100 g Chilled unsalted butter, diced, plus 2 tbsp melted (for the topping) 20 g Parsley, chopped 180 g Full fat sour cream, plus more for serving Flaky sea salt

1. Whisk rye, spelt, coconut sugar, salt, and pepper in a large bowl to combine. Add chilled chicken fat and diced butter and toss to coat. Use your fingertips to rub the chicken fat and butter into the dry ingredients until the mixture resembles fine breadcrumbs. Add chopped parsley and toss to evenly distribute.
2. Create a well in the center and add in sour cream. Using a fork, mix until incorporated and the mixture just begins to hold together. Turn onto a lightly floured surface. Knead gently until the dough comes together. Pat the dough into an 8x4" rectangle, about 1" thick.
3. Working from a short side, fold dough in thirds as you would a letter. It doesn’t need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
4. Place the biscuits on a parchment lined baking tray. Cover with a plastic wrap and chill for 15 minutes. Preheat the oven 220C/425F.
5. Brush tops gently with melted butter and sprinkle with sea salt. Bake biscuits until golden brown, 20–22 minutes. Serve warm with sour cream or more butter.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com