© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

These sour cream biscuits with parsley are buttery and flaky with a soft, pillowy center. Sour cream adds a rich, tangy flavour, and its acidity helps make the biscuits incredibly tender. However, if you don't have any sour cream on hand, you can also use plain Greek yoghurt or even cream cheese. Rendered chicken fat, aka schmarltz, adds umami-rich, yet not overpowering flavour to the biscuits too. Instead of parsley, you can try scallions, chive, dill, arugula or a mixture of your favourite herbs for these savoury biscuits. The dough should be gently kneaded before being shaped, cut and baked. This allows gluten to develop, giving the biscuits a higher rise, and it also distributes the butter so the biscuits will be flaky instead of dense. The are best served hot or warm, plain or with extra butter or sour cream.
50 g Dark rye flour
250 g White spelt flour
1½ tsp Baking powder
½ tsp Baking soda
2 tsp Coconut sugar
1 tsp Kala namak rock salt or sea salt
1 tsp Freshly milled black pepper
50 g Schmaltz-Chicken fat, chilled (or butter)
100 g Chilled unsalted butter, diced, plus 2 tbsp melted (for the topping)
20 g Parsley, chopped
180 g Full fat sour cream, plus more for serving
Flaky sea salt

Whisk rye, spelt, coconut sugar, salt, and pepper in a large bowl to combine. Add chilled chicken fat ...