Note: I was sent a copy of 30 Breads to Bake Before You Die by Allyson Reedy in order to write this post on Teff Biscuits. Opinions are mine alone.
You may have noticed that I don’t do much breadmaking on this blog. It’s been a goal of mine to learn how to bake different breads but I have yet to really dive in. So when I was contacted to check out Allyson Reedy’s cookbook 30 Breads to Bake Before You Die (paid link), it seemed like my time had come!
“This book is written for anyone who is intimidated by the word ‘starter,’ and who think levain is just a bakery that makes really good cookies,” author Allyson Reedy says. “People who really love bread, but who may not know exactly where to start when it comes to baking it themselves. People like me.”
The cookbook is filled with recipes from famous bakers, chefs, and food bloggers who have put in the hours to perfect an awesome range of breads. Recipes range from a traditional baguette to Chocolate Babka King Cake and everything in between.
I can honestly see myself baking through this entire cookbook (the chapters are broken into Loaves, Smaller Carbs, Flats, and Sweets) but a recipe for Teff Biscuits from Marcus Samuelsson caught my eye immediately, so that is where we begin!
Teff is a gluten free grain that originates in Ethiopia that is higher in fiber than other grains and is a good source of iron. When added to a traditional southern-style biscuit, you end up with a slightly nutty take on the classic.
Note that you’ll need a kitchen scale (paid link) to make these Teff Biscuits. Weighing out your ingredients in baking ensures a more consistent result.
Ingredients:
- 6 grams teff grains (paid link)
- 25 grams teff flour (paid link)
- 244 grams all-purpose flour
- 275 grams cake flour, plus more to roll out dough
- 19 grams baking powder
- 9 grams salt
- 65 grams granulated sugar
- 1/4 pound (1 stick) unsalted butter, cold
- 350 grams (about 1 1/2 cups) buttermilk, cold
- 1/4 quart (1 cup) heavy cream, cold
Weigh out your teff grains, teff flour, all-purpose flour, cake flour, baking powder, salt, and sugar and add to a large bowl, stirring to combine.
Remove the butter from your fridge and grate (paid link) into the flour mixture.
Mix the butter into the flour mixture using clean, dry hands.
Make a funnel in the middle of the mixture and pour the buttermilk and heavy cream.
Using a silicone bench scraper (paid link), fold dry into wet ingredients until everything is well incorporated.
Preheat your oven to 350°F.
Use cake flour to flour a large, flat surface (like your countertop). Flip over the biscuit mix onto floured surface and sift more cake flour on top of mix.
Using a rolling pin (paid link), gently press down and mix your biscuit dough, rolling it into a rectangle about 1 1/2 inches thick.
Using a 3⁄4-inch biscuit cutter (or an empty can, bench scraper, or knife), cut out your biscuits, cutting them close to one another.
Place biscuits about an inch apart on a baking sheet. Re-roll your dough and repeat until you have 9 biscuits.
Bake the teff biscuits for 25 to 30 minutes, or until tops are lightly golden. Serve warm.
So some of mine exploded a bit, but luckily that has no impact on the taste!
These Teff Biscuits were flavorful and flaky.
I suggest spreading on some butter, jam (I used some homemade Spiced Fig and Pear Jam on mine), or even a drizzle of honey!
Teff Biscuits
Ingredients
- 6 grams teff grains
- 25 grams teff flour
- 244 grams all-purpose flour
- 275 grams cake flour plus more to roll out dough
- 19 grams baking powder
- 9 grams salt
- 65 grams granulated sugar
- 1/4 pound 1 stick unsalted butter, cold
- 350 grams about 1 1/2 cups buttermilk, cold
- 1/4 quart 1 cup heavy cream, cold
Instructions
- Weigh out your teff grains, teff flour, all-purpose flour, cake flour, baking powder, salt, and sugar and add to a large bowl, stirring to combine.
- Remove the butter from your fridge and grate into the flour mixture.
- Mix the butter into the flour mixture using clean, dry hands.
- Make a funnel in the middle of the mixture and pour the buttermilk and heavy cream.
- Using a silicone bench scraper, fold dry into wet ingredients until everything is well incorporated.
- Preheat your oven to 350°F.
- Use cake flour to flour a large, flat surface (like your countertop). Flip over the biscuit mix onto floured surface and sift more cake flour on top of mix.
- Using a rolling pin, gently press down and mix your biscuit dough, rolling it into a rectangle about 1 1/2 inches thick.
- Using a 3⁄4-inch biscuit cutter (or an empty can, bench scraper, or knife), cut out your biscuits, cutting them close to one another.
- Place biscuits about an inch apart on a baking sheet. Re-roll your dough and repeat until you have 9 biscuits.
- Bake the teff biscuits for 25 to 30 minutes, or until tops are lightly golden. Serve warm.
