Biscuits on the weekend are a quiet luxury for me. Though anyone can make them with a couple of simple kitchen tools, there’s a satisfaction in making something like this with your hands and crossing your fingers next to the oven while they puff up. The best thing about making a dozen is all the possibilities with leftovers. Breakfast sandwiches for dinner being among my favorite. Or sitting atop a delicious stew.
These Curry Poppyseed biscuits are everything you want from a biscuit, but drizzled with honey or orange marmalade easily become the best thing you’ve eaten all week. Here’s how you make them.
First mix together the salt, curry powder, poppy seeds, baking powder and flour. Cut the butter into tiny pieces and add to the flour mixture with your fingers until the mixture resembles cornmeal.
Add the yogurt and milk, and use a wooden spoon to form into a shaggy dough. Form the dough into a ball and gently knead for a minute or two.
Form into a rough disc and then roll out onto a floured surface with a floured rolling pin into about a half inch thick. Use a three inch biscuit cutter or juice glass to cut the biscuits, but do not twist when you cut them so they will rise on the pan. Place the biscuits onto a greased or parchment lined baking sheet about an inch or two apart. Roll up the remaining dough into a ball and roll out again and cut until there’s no more dough.
Bake for 15 minutes or until the tops begin to brown.
Remove from the oven and serve immediately.
I like to drizzle them with honey or spread orange marmalade on them.
Or of course butter.
See the full recipe below.
- 2¼ cups flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp curry powder
- 1 tsp poppy seeds
- ½ tsp ground ginger
- 10 tbsp unsalted butter, cold
- ¾ cups milk
- 1 tbsp plain greek yogurt
- honey for serving
- Preheat the oven to 400 F.
- In a large bowl, add the flour, baking powder , salt, curry powder, poppy seeds and ginger, and whisk together.
- Cut the butter with a knife into small pieces (about ½ inch pieces or smaller). Add the butter to the flour mixture, and mix together with your fingers, pinching the butter into the flour to incorporate until the mixture resembles cornmeal.
- Add the yogurt and milk and mix together with a wooden spoon. Then once the mixture becomes a bit tough to mix, use your hands to sort of knead everything together into a shaggy dough. Knead for one minute and form into a ball. Flatten into a disc.
- Roll or pat the dough out on a floured surface to ½ inch thick. Use a juice glass or biscuit cutter to cut the biscuits, pushing down and straight up to make sure they rise properly. Don't twist the glass when you cut the biscuits! Then place the biscuits on a greased or parchment lined baking sheet about an inch or two apart. Roll up the remaining dough into a ball and flatten again, cutting the remainder of the biscuits.
- Bake for 15 minutes or until tops begin to brown. Serve warm with honey.