Hey guys! I’m going savory today with an easy, super flavorful biscuit. I’m a fan of carbs, and I’m 100% here for these. If you’ve never made biscuits from scratch, they come together really fast and easy- today is the day to start!
This is a super simple twist on my classic biscuit recipe. Basically, we’re just increasing the salt by a touch, and adding in yellow curry powder to the mix. I love yellow curry, I would eat it WAY more if my husband was a bigger fan. It’s just got a super savory flavor that I love, and it blends perfectly with a flakey biscuit here.
There are a couple of big tips I’ve got for biscuit making- First is to keep all of your ingredients super cold at all times. If you feel like they are coming closer to room temp, just pop it in the freezer for a few minutes to help out.
Next up- you really don’t want to overwork your biscuits. That said, just be sure you don’t overdo the kneading portion, and try to work relatively quickly, and you should be great. The final tip is to make sure you don’t skip the step of cutting and layering the dough. It’s super important to ensure those flakey layers that everyone loves in a great biscuit.
For this recipe, I’ve added a good amount of curry powder. I really wanted that flavor to come through, as well as a bit of the color! I hope you guys like this one, it’s definitely a new fav for me!
Yellow Curry Biscuits
- 2 cups flour
- 1 tbs. sugar
- 1 tbs. baking powder
- 2 tsp. salt
- 1 tbs. yellow curry powder
- 1/2 cup cold butter cut into cubes
- 1 cup heavy cream
- 4 tbs. butter melted
Line one large baking sheet with parchment paper or a non-stick sheet. In a large bowl, stir together the flour, sugar, baking powder, salt, and curry powder.
Using a pastry cutter or your hands, cut in the butter until the mixture has small, pea-sized chunks of shortening throughout. Stir in the heavy cream until the dough begins to form.
Turn the dough out onto a floured surface, and knead together gently until the dough comes together completely, being careful not to over-work it. Roll the dough into a long rectangle, and then fold it into thirds. Roll it out into a rectangle again, about 3/4 inch thick.
Cut your biscuits out with a 2 inch round cutter. You can re-knead, fold, and cut your dough scraps once, but any more than that will compromise the texture of your biscuits. Place your biscuits evenly onto your baking sheets, leaving room between them for baking. Chill the biscuits in the refrigerator for 20 minutes. Don’t skip this step!
While the dough is chilling, preheat your oven to 400 degrees. Brush the tops of the biscuits generously with butter, and bake for 13-15 minutes, or until tall and just golden on top. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!