Herb & Rye Mini Biscuits
Feel free to substitute whole wheat pastry flour for the rye flour if you like.
1 1/4 cups / 140 g rye flour
1 1/4 cups / 155 g unbleached all-purpose flour
1 teaspoon of each: dried thyme, dried oregano, dried sage
1 1/2 teaspoons fine grain sea salt
1 tablespoon aluminum-free baking powder
1/2 cup / 115 g unsalted butter, cut into tiny cubes
1 1/3 cups plain whole-milk yogurt
topping ideas: whipped creme fraîche, sliced avocado, sprouts and/or fresh herbs
Preheat the oven to 450F with a rack in the middle of the oven. Place an ungreased baking sheet in the oven to preheat as well. Combine the flours, dried herbs, salt, and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture resembles tiny pebbles. Add the yogurt and pulse just a few times, or until the yogurt is incorporated. Avoid over-mixing; it's fine if there are a few dry patches. Gather the dough into a ball and turn it out onto a lightly floured surface. Knead five times and press into an inch-thick square. Cut in half and stack one on the other. Repeat two more times, flattening and stacking, then cutting. Add more all-purpose flour to avoid sticking when needed. Press or roll out the dough into a 3/4-inch thick rectangle, but no thicker; if the dough is too tall, the biscuits will tilt and tip over while baking. Cut or stamp the dough into about 24 equal tiny biscuits.
Transfer the biscuits to the preheated baking sheet leaving 1/2 inch each biscuit. Bake for 8 to 12 minutes, until the bottoms are deeply golden and the biscuits are cooked through. Split open, and slather with creme fraîche, a bit of avocado, and some fresh herbs or sprouts.
Makes two dozen mini biscuits.
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