This weekend, I taught my adorable 23 year roommate TJ how to make soup. We made a delicious Cream of Aspargus soup which I complimented with these cumin-curry biscuits. "Oddly", he had never made either.
As I sent him to the store to fetch vegetable broth ("What is that?" He asked...), I mixed together the necessary ingredients for the biscuits.
1 1/2 cups flour
1/2 cup white whole wheat flour
1/4 cup flax seeds
1 tsp. kosher salt
2 tsp. sugar
1 tbsp. curry
1 tbsp. cumin
1 tsp. hot pepper flakes
4 tbsp. baking powder
6 tbsp. buttter
1/2 cup milk
Directions: Heat oven to 425. Mix together the first nine ingredients in a medium size bowl. Cut in the butter with two knifes until the dough begins to resemble a course meal. (Cutting in the butter is done exactly how it sounds. Simply hold the two knifes as if you are cutting it and then proceed to cut like you would with a fork and a knife. Should take no more than 3 minutes). Add the milk all at once. Mix until the mixture begins to form a ball.
Spread flour on a smooth clean surface. Roll out the dough mixture until 1/2 inch thick. Using a glass or a cookie cutter, cut round biscuits from dough. Place on a greased cookie sheet. Bake for 14 minutes. Remove, cool and serve!
TJ brought them to our upstairs neighbor's dinner party. The verdict-- biscuits were almost as good as the soup. Together they were a "rock star item". ;)
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