I skipped breakfast for years, but it’s now my favorite meal. I like to start the day with something delicious and healthful — and if I must taste-test a decadent piece of pie or tart, I would much rather eat it in the morning and keep it light the rest of the day. Loving the Southern tradition of biscuits as I do, I tried making one with fresh fenugreek peppered with blueberries to balance the bitter. Go to an Indian grocer and pick up a bunch of fenugreek — it’s a worthwhile trip. I wonder when mainstream grocers will wake up to the fact that the flavor of fenugreek is incredible and a must-have on their shelves. Having one of these biscuits is a glorious way to start the morning, especially warm with a generous dab of turmeric cream cheese and a cup of chai.
Serves 10 to 12
ingredients
Biscuits
226 grams (8 ounces) unsalted butter, cold
3 large eggs
1/2 cup heavy cream, plus additional for brushing
400 grams (3 cups) all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoon sea salt
1 cup fresh blueberries
2 cups finely chopped fenugreek (1 bunch)
Cream Cheese
226 grams (8 ounces) cream cheese, softened
1 teaspoon sea salt
1/2 teaspoon ground turmeric
Juice of one lemon
instructions
Cut the butter into 1/2-inch cubes and refrigerate until ready to use. Whisk 2 eggs with the heavy cream and set aside. Leave the cream cheese at room temperature to soften.
In a large bowl, whisk the all-purpose flour, baking powder, and salt. Add the cold butter in and press it in with your fingers until the mixture is crumbly — a few pieces of butter may remain. Fold in blueberries and fenugreek.
Add the egg mixture to the flour mixture and toss gently by hand until the mixture comes together. If needed, add 2 to 3 tablespoons cream.
Form the mixture into a 1-inch thick rectangle, pressing in the edges so it stays together. Wrap it tightly and refrigerate for a minimum of 4 hours or overnight. At this point, it can be frozen for up to a month.
When ready to bake, preheat the oven to 325°F. Cut out biscuits in 3-inch rounds or rectangles. Make an egg wash with one egg and 2 tablespoons cream and brush it on the top of the biscuits. Place them on a baking sheet 2 inches apart and bake for 25 minutes or until done.
Combine the cream cheese with turmeric, salt, and lemon juice. Serve with warm biscuits.
notes & variations
To make a more healthful version, substitute half the all-purpose flour for a finely ground whole-wheat pastry flour.
Replace the fresh fenugreek with dry (use 1 cup dried) and add 1 cup of chopped cilantro leaves to add a bright-green color to the biscuits.
Instead of cream cheese, use Greek yogurt.
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