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Savory Petal Biscuits
From Dorothy McNett's recipes at www.dorothymcnett.com. During baking, these open up into a petal like flower shape.
2 cups all-purpose unbleached flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon fine sea salt
1/2 cup unsalted cold butter
2/3 cup milk
1/2 cup olive or tomato tapenade, or other savory spread
1/4 cup sesame or hemp seeds
Preheat oven to 425. Whisk together dry ingredients. Cut in butter, add milk. Knead gently and then roll into a 16 by 12 inch rectangle, 1/4 inch thick. Spread thinly with the tapenade and sprinkle with seeds. Cut into eight 12 by 2 inch strips. Make two stacks of 4 strips each. Cut each stack into six 2 inch squares. Place each square, with a cut side down, in non-stick muffin pans. Bake 12-16 minutes, until done.
Recipe created 1998-04-13.
