Food recipes
Benne Seed Biscuits
Benne Seed Biscuits Ingredients: seeds, sesame seeds, whole, dried wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table lard milk, fluid, 1% f...
Benne Seed Biscuits
Ingredients:
seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 425 degrees.
Place the benne seeds in a shallow pan and roast for 5 minutes.
They should be the color of butterscotch and have a delicious toasted smell.
If they're not ready, shake the pan to toss and return to the oven for 1 to 2 minutes, but be careful not to burn them.
Sift the flour, baking powder and teaspoon of salt into a large bowl.
Add the lard and work the mixture with a pastry blender or your fingertips until it has the texture of cornmeal.
Add the milk and mix well.
Mix in the benne seeds.
Place the dough on a floured surface, knead for a few seconds and shape into a ball.
Roll the dough out to about 1/8-inch thickness.
Using a 2-inch biscuit cutter, stamp out rounds and lay them on an ungreased baking sheet.
Bake for about 12 minutes, until lightly browned.
Remove from the oven, sprinkle with a little bit of salt and serve hot.
The biscuits may be stored in an airtight tin or jar; reheat before serving.
Ingredients:
seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 425 degrees.
Place the benne seeds in a shallow pan and roast for 5 minutes.
They should be the color of butterscotch and have a delicious toasted smell.
If they're not ready, shake the pan to toss and return to the oven for 1 to 2 minutes, but be careful not to burn them.
Sift the flour, baking powder and teaspoon of salt into a large bowl.
Add the lard and work the mixture with a pastry blender or your fingertips until it has the texture of cornmeal.
Add the milk and mix well.
Mix in the benne seeds.
Place the dough on a floured surface, knead for a few seconds and shape into a ball.
Roll the dough out to about 1/8-inch thickness.
Using a 2-inch biscuit cutter, stamp out rounds and lay them on an ungreased baking sheet.
Bake for about 12 minutes, until lightly browned.
Remove from the oven, sprinkle with a little bit of salt and serve hot.
The biscuits may be stored in an airtight tin or jar; reheat before serving.