Olive Oil Biscuits
By Chef Paul Kahan
Yield: 8-12 biscuits depending on shape and size
1 lemon, zested with peeler into big strips
1/2 cup extra virgin olive oil, plus extra for brushing tops of biscuits
1 tablespoon fresh thyme leaves
1/2 cup dry white wine
1 teaspoon fleur de sel or coarse salt, plus more for sprinkling on top
2 1/2 cups all-purpose flour, plus extra for dusting
1 teaspoon baking powder
1/4 cup spring onions
1/4 cup buttermilk
Preheat oven to 400°F.
Make sure lemon peels are free of pith, trimming off any as needed.
Place olive oil, thyme and lemon peels in a small pan and heat over medium-low heat for approximately 2 minutes to infuse flavor.
To make the brava sauce, pour the 3 tablespoons of olive oil into a small pan and warm over a low flame. Add the tomato puree, sugar, bay leaf, pimentón, and cayenne.
Remove from heat and let olive oil and peels cool in pan.
Strain oil and place in a medium bowl.
In another larger mixing bowl, thoroughly combine the flour, salt, and baking powder
To the oil, add the buttermilk, white wine, and green onions.
Add the wet mixture to the dry ingredients and mix with hands until dough just starts to come together. Be careful not to overmix.
Turn dough over onto a floured counter-top and, with your hands, pat out dough into a square, 1/2 inch thick.
Cut biscuits into desired shape.
Place, evenly spaced out, on baking sheet and bake for 30-35 minutes until golden brown.
When finished baking, brush tops with olive oil while still warm and sprinkle with coarse salt.
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