Curry Spice Biscuits
These exotic morsels make perfect appetizers when filled with a spicy cucumber salad or your favorite chutney.
INGREDIENTS | YIELDS 12–15 BISCUITS
- 2 cups cake flour
- 3 teaspoons baking powder
- 2 tablespoons curry powder
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 5 tablespoons unsalted butter, cold
- ½ cup cold milk
- 1 cup heavy cream
- 1 teaspoon paprika
Line a baking sheet with parchment. In a large bowl, sift together cake flour, baking powder, curry powder, sugar, and salt. Cut in butter until it is broken down into pea-sized pieces.
Make a well in the center of the flour mixture, and pour in milk. Using a fork, blend the flour and milk until the dough just comes together.
Turn onto a floured surface and fold dough over onto itself 6–8 times. (Be careful not to knead or overwork.) Pat into 1″ thickness. Cut into circles using a floured round cutter. Place biscuits 2″ apart on prepared pan and set aside to rest 10–15 minutes. Preheat oven to 425°F.
Brush cream generously onto biscuits, sprinkle with paprika, then bake 15–20 minutes, until golden brown. Turn pan halfway through baking to promote even browning.
If you'd like to make your own curry powder, combine the following ingredients in a coffee grinder or mortar: ¼ cup each coriander seed, cumin seed, and brown mustard seed; 3 tablespoons each turmeric, fenugreek, and black peppercorns; 2 tablespoons each ground ginger and cardamom seeds; 1 tablespoon dried chilies; and 2 cinnamon sticks.