Skinny Masala Biscuits

Savory quick breads are one of my specialties and I think I have a new favorite. Considering how much I enjoy all things Indian, it's not surprising these ones pack a bit of heat. Not quite a cracker and not exactly a biscuit, these savory spicy delights are just the ideal accompaniment to go along with your favorite curry or if you please, a snack all on their own. They are that good with all of the glorious seasoning and spice. I even enjoyed them for breakfast. They have a somewhat flaky texture with a bit of a crunch. You can roll them a bit thinner if you want them a bit crispier.

Skinny Masala Biscuits

Recipe by Lisa Turner Cuisine: Indian Published on September 9, 2014 Thin, crispy and flaky biscuit crackers seasoned with chilies, sun-dried tomatoes and Indian masala spices — a delicious and zesty snack Print this recipe Ingredients: 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 3/4 cup spelt or all-purpose flour 1/4 cup brown rice flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground ginger 1 tablespoon coconut sugar 2 tablespoons dried curry leaves, crumbled into small pieces 1/2 teaspoon sea salt 1 teaspoon fresh cracked black pepper, or to taste 1/2 cup (1 stick) chilled butter, cut into rough pieces 3 green chilies, seeded and finely chopped 4 tablespoons cold yogurt (Greek yogurt is best) 1 to 2 tablespoons sesame seeds Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes, then drain, squeezing the moisture out of the tomatoes. Chop finely and set aside. In a large bowl, combine the flours, baking powder, baking soda, cumin, coriander, ginger, sugar, curry leaves, salt and pepper. Using a pastry cutter, cut the butter into the mixture until it is reduced to small pea-size crumbs. Stir in the chilies and sun-dried tomatoes. Stir in the yogurt until combined. Bring the dough together with your hands and shape into a ball. Wrap with plastic wrap and chill in the refrigerator for a few hours. Preheat an oven to 350° and line a baking sheet with parchment paper. On a lightly floured surface, flatten the dough and roll out to roughly 1/8 to 1/4 inch thickness. Sprinkle the sesame seeds on top and roll lightly to press them in. Cut with cookie cutters about 2 1/2 inches in diameter and transfer to the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes until nicely browned on top. Let the biscuits cool on the pan for a few minutes and then transfer to a wire rack to cool. Makes 12 to 16 biscuits

More biscuits from my kitchen you are sure to enjoy:
Lime Biscuit Thins
Poppy Seed Cheese Biscuits
Blueberry Lime Biscuits
Whole Wheat Olive Oil Biscuits

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