biscuit recipe?

[adrian_turtle]

Once upon a time, I saw a recipe here, on this very computer screen! Probably on dreamwidth. Whose Dreamwidth? No clue. I don't read hundreds of them. I didn't make it when I saw it, and it is impossible to search for because it was a recipe for tahini biscuits. Biscuits in the sense of the American biscuits you make with flour and baking powder, cut in butter to make crumbs, add milk to make dough you can roll out, then cut and bake. This recipe used tahini to replace (some of?) the butter and milk, but I have no idea what the proportions are. I am not a sufficiently experienced biscuit-maker to rely on "the dough feels right."

And of course, any search for "tahini biscuit" returns acres of cookies. Some of them may be delicious, but they are not what I'm looking for. Any suggestions?

Comments

[pameladean]

Now I want it too, but good grief. It is just impossible. I've found baking-powder biscuits with tahini gravy, no doubt delicious, but not the same thing. I did find one article about what to do if you wanted to make biscuits and didn't have any butter, and that one did say that you could substitute nut or seed butter in the same amount as actual butter called for in the recipe.

Since I can't believe doing this with peanut butter is a shining idea, I'm a little dubious. And that's really a lot of tahini.

P.

[adrian_turtle]

When I can borrow a kitchen scale, I will try varying on the theme of cream biscuits (which are usually equal weights self-rising flour and heavy cream. Just mix, no need for that awkward "cut together until mixture resembles coarse crumbs.") Heavy cream is a bit more fluid and lower fat than plain tahini, but the tahini + lemon juice people actually use as a dip is pretty close.

[adrian_turtle]

Now I want it too

Siderea found it! Link is below, and I made it last night. 1/4 recipe makes 2 biscuits that are on the large side of standard. The sesame flavor is noticeable but certainly not overwhelming.

(I commented from my LJ about making them, back in 2015, which implies that I made them successfully in this oven.* I have no memory of this, and neither does the oven. It runs a bit cool to do biscuits really well.)

*I would not have used Redbird's oven to make them. She isn't fond of biscuits OR tahini, though she's started to appreciate a bit of tahini in carrot soup.

[pameladean]

Oh, excellent!

Do you think on the whole these biscuits are better in a savory application than a sweet, or would they work either way?

Certainly it sounds as the biscuits combine two foods in which Redbird is not interested.

I have never tried tahini in carrot soup, and now I will need to do that. My main uses for tahini are making hummus and making an amazing sandwich spread and dip with the goofy name of "Stedda Tuna." It's supposed to mimic tuna salad for vegans. It does not -- though I have to admit I have never obtained and added the required kelp powder, but I beg leave to doubt that it would suddenly become tunalike from that alone. It's a really good spread, though, with crunchy bits of carrot, celery, scallion, and sweet onion. But I digress.

Thank you for the link to the recipe! I will try to report back when I've tried it.

P.

[adrian_turtle]

I think of them as definitely savory.

The carrot soup recipe is this:
https://smittenkitchen.com/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/

If you can't get reasonably fresh pita bread (as because somebody is shopping for you once a week, and pita goes moldy in 3 days while tortillas keep 10 days in the refrigerator), flour tortillas make a great substitute here.

I regret to say the roasted chickpeas are not worth using if you can't get them crisp. The Eden ones don't work. Goya did, but I'm uncomfortable giving them money. Market Basket store brand canned chickpeas are pretty good, but local.

[evalerie]

Hm. I follow a number of recipe blogs where they use nut butter or tahini instead of oil, but I don't have enough experience with doing that to know the proportions. I did some web searching using alternate words, but didn't find anything that looked like exactly what you had in mind. I will keep an eye out and let you know if I spot anything.

[adrian_turtle]

Thanks! I had an idea (described just above), inspired by a James Beard recipe that is not tahini or even vegan. But I won't be trying it for more than a week. And other recipes are very welcome if you run across them.

[siderea]

https://rushthatspeaks.dreamwidth.org/1023693.html ?

[adrian_turtle]

Thank you! That is exactly the post I was thinking of. I will try it soon. I have no memory of making them, only a vivid memory of sitting at the computer and thinking about it, but reading the comments on his DW suggests I did make them, in 2015.