QUICKBREADS: LEMON & PEPPER FLAKY BISCUITS, egg-free

Egg-Free Flaky Pepper & Lime Biscuits are a terrific accompaniment for soups, stews or snacks...

first posted 2019; updated 5/23

Savoury pepper & lime biscuits replace bread at any meal - perfect for dipping
(here with mushrooms burnished in lime juice & thyme)

There is nothing like a warm savoury biscuit to dip into soups and stews or even as a snack.  These are American style but share with English scones a crisp, chewy outer and flaky, fluffy interior.  A worthy competitor! 

They're quick and easy.  These, with a sassy seasoning of cracked black pepper and lime zest, are very satisfying.  

Slightly overdone - blogger's fault! -
savoury scones note the airy layers 

They may be more appealing to adults than kids but you won't ever regret making these.

Cost:£1.75
Makes: 4 large; more smaller; recipe multiples easily

Ingred:

   100gm/3.5oz plain flour 
     40gm/1.4oz wholemeal flour                              

     1 tsp baking powder        

     1/3 tsp salt            

     1/8 tsp baking soda         

   50 gm/1.7oz cold unsalted butter, in cubes   

   1/2 tsp coarse ground black pepper   

   zest of half a lime or lemon               

   1/4 cup/60ml PLUS 1/8cup/30ml buttermilk**  

Method:

1. Mix dry ingred; rub or coarsely pulse in butter until it resembles peas
2. Stir in pepper & lime zest, distributing evenly; add buttermilk, stir to a soft manageable dough (if sticky, add more flour, tablespoon by tablespoon) 
3. Preheat oven to 220c/210fan/425f/gas7

   

   tri-folding biscuit dough 

4. Dump dough onto a lightly floured board; gently pat out to a rough rectangle; fold right side into the middle and left side on top of both; press lightly 
5. Turn dough slightly, repeat 4 two more times
6. Roll/press into a rectangle 1inch/2.5 cm thick
7. Cut 4 x 2.5inch/6.3cm rounds OR 4 equal rectangles 
8. Place on ungreased baking tray without sides touching; brush tops with milk or buttermilk
9. Bake 12-15 mins in the centre  of the oven until golden brown
10. Best eaten warm but ok at room temperature, too
11. Freezable

*inspired by Chef John

                                              More biscuits/scones on NavBar: Recipes I/Baking...

Comments:

'These are absolutely lovely; the lemon and pepper taste make l an unusual but delightful contrast with plain scones.' Retired writer

Tips:

Replace buttermilk with 3/4 unstrained yoghurt + 1/4 water ORmilk that's gone off OR milk mixed with a couple of tablespoons  vinegar

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.