Description
This recipe provides a special dairy-free biscuit that offers incredibly flaky layers and a tender crumb, perfect for busy mornings or as a comforting side. It’s an easy and foolproof baking option with a unique savory twist from Za’atar.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons granulated sugar
- 1.5 tablespoons Za’atar blend, divided
- 1 tablespoon toasted white sesame seeds, divided
- 0.5 cup vegetable shortening, very cold and cubed
- 0.75 cup ice-cold water, plus 1-2 tablespoons if needed
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 0.5 teaspoon flaky sea salt
Instructions
- Preheat Oven and Prep Dry Ingredients: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a spacious bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, granulated sugar, 1 tablespoon of the Za’atar, and 0.66 tablespoon of the toasted sesame seeds until well combined.
- Cut in Cold Shortening: Add the very cold vegetable shortening cubes to your dry ingredients. Using a pastry blender or your fingertips, quickly work the shortening into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Add Water Gradually: Pour in the 0.75 cup of ice-cold water, stirring gently with a fork until the mixture just starts to come together into a shaggy dough. Avoid overmixing.
- Shape and Cut Biscuits: Lightly flour a clean work surface. Turn out the dough and gently fold it over itself 4-5 times, pressing lightly between folds. Pat the dough into a round or square shape, about 1 inch (2.5 cm) thick. Use a 2.5 inch (6 cm) round biscuit cutter, pressing straight down without twisting, to cut out biscuits. Rework any scraps only once. Place the cut biscuits about 1 inch (2.5 cm) apart on your prepared baking sheet. Lightly brush the tops with a tiny bit of cold water, then sprinkle evenly with the remaining 0.33 tablespoon of the toasted sesame seeds and the additional 0.5 teaspoon of Za’atar.
- Bake and Prepare Drizzle: Bake for 15-18 minutes, or until the biscuits are deeply golden brown on both top and bottom. While they’re baking, whisk together the lemon juice and olive oil for the vibrant drizzle in a small bowl. Serve the baked biscuits with the drizzle, finely chopped parsley, and a sprinkle of flaky sea salt.
Notes
For faster prep, pulse cold vegetable shortening into dry ingredients using a food processor (avoid over-processing). If a biscuit cutter is unavailable, a floured drinking glass works. To make gluten-free, use a certified gluten-free all-purpose flour blend. For a fully vegan option, ensure shortening or plant-based butter substitute is dairy-free.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 biscuit (70 g)
- Calories: 300 calories
- Sugar: 1 g
- Sodium: 430 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg