lemon tahini biscuits

This is a riff on Bettina's Emergency Biscuits, made vegan so that I could feed my inlaws, and packed with flavor so that I could cheat my way to a better texture With Science.

Lemon Tahini Biscuits

2 cups flour
4 teaspoons baking powder
scant 1/2 teaspoon salt
2 tablespoons tahini
1 tablespoon vegetable shortening
3 tablespoons lemon juice
water

Preheat oven to 350 F.

Cut the dry ingredients together with a fork.

Tahini comes in several textures. It also sometimes separates. Stir the tahini thoroughly before measuring it. If it comes out stiffer than peanut butter after stirring, slightly reduce the amount of shortening. If it is so runny that you can pour it, slightly increase the amount of shortening.

Smash tahini and shortening thoroughly into mixture with a fork. Aim to eliminate large lumps, but go for a pebbly texture rather than a compressed dough yet.

Pour in the lemon juice and beat together. Add water slowly, a trickle at a time, stirring, until the dough sticks to itself and cleans the bottom of the bowl.

Let the dough sit while you grease a baking sheet with more shortening or with a paper towel soaked in vegetable oil. This should give the dough time to fluff from the combination of the soda in the baking powder and the lemon juice.

Break into 8-12 biscuits, without handling dough very much, and place on baking sheet. Bake 6 minutes. Raise the heat to 425 F, rotate the baking sheet 180 degrees, and bake 6 minutes. They should be firm to the touch and the surface roughnesses should be brown.

Sprinkle with coarse salt, if desired. You may desire, because you intentionally scanted the salt earlier so as not to inhibit the rise.

These are fluffy, fairly light, complexly nutty and with slight bitter overtones from the tahini, but with a perceptible lemon tang. Almost a pseudo-sourdough, except that the flavors are identifiable as what they are.

This recipe halves well, and will not keep at all either in the fridge or on the counter, so only make as much as you need.

lemon tahini biscuits

This is a riff on Bettina's Emergency Biscuits, made vegan so that I could feed my inlaws, and packed with flavor so that I could cheat my way to a better texture With Science.

Lemon Tahini Biscuits

2 cups flour
4 teaspoons baking powder
scant 1/2 teaspoon salt
2 tablespoons tahini
1 tablespoon vegetable shortening
3 tablespoons lemon juice
water

Preheat oven to 350 F.

Cut the dry ingredients together with a fork.

Tahini comes in several textures. It also sometimes separates. Stir the tahini thoroughly before measuring it. If it comes out stiffer than peanut butter after stirring, slightly reduce the amount of shortening. If it is so runny that you can pour it, slightly increase the amount of shortening.

Smash tahini and shortening thoroughly into mixture with a fork. Aim to eliminate large lumps, but go for a pebbly texture rather than a compressed dough yet.

Pour in the lemon juice and beat together. Add water slowly, a trickle at a time, stirring, until the dough sticks to itself and cleans the bottom of the bowl.

Let the dough sit while you grease a baking sheet with more shortening or with a paper towel soaked in vegetable oil. This should give the dough time to fluff from the combination of the soda in the baking powder and the lemon juice.

Break into 8-12 biscuits, without handling dough very much, and place on baking sheet. Bake 6 minutes. Raise the heat to 425 F, rotate the baking sheet 180 degrees, and bake 6 minutes. They should be firm to the touch and the surface roughnesses should be brown.

Sprinkle with coarse salt, if desired. You may desire, because you intentionally scanted the salt earlier so as not to inhibit the rise.

These are fluffy, fairly light, complexly nutty and with slight bitter overtones from the tahini, but with a perceptible lemon tang. Almost a pseudo-sourdough, except that the flavors are identifiable as what they are.

This recipe halves well, and will not keep at all either in the fridge or on the counter, so only make as much as you need.

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