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Hot Mustard Biscuits
Recipe Summary
Yield: Makes about 1 1/2 dozen
Ingredients
Ingredient Checklist
1/2 cup (1 stick) plus 1 tablespoon cold unsalted butter, cut into small pieces
2 small shallots, minced
1 1/2 tablespoons fresh rosemary, chopped
3 1/2 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
5 tablespoons dry mustard powder
1/2 teaspoon coarse salt
1/4 cup cold shortening
1 cup milk
4 tablespoons grainy mustard
3 tablespoons honey
Cook's Notes
When preparing them, dip the biscuit cutter in a little flour before cutting the dough to keep it from sticking. Be economical when cutting biscuits to get as many of them from the dough as possible. The dough can be reformed and patted out again, though this may toughen the biscuits.
Gallery
Hot Mustard Biscuits
Recipe Summary
Yield: Makes about 1 1/2 dozen
Gallery
Hot Mustard Biscuits
Hot Mustard Biscuits
Hot Mustard Biscuits
Recipe Summary
Yield: Makes about 1 1/2 dozen
Recipe Summary
Yield: Makes about 1 1/2 dozen
Yield: Makes about 1 1/2 dozen
Makes about 1 1/2 dozen
Ingredients
Ingredients
- 1/2 cup (1 stick) plus 1 tablespoon cold unsalted butter, cut into small pieces
- 2 small shallots, minced
- 1 1/2 tablespoons fresh rosemary, chopped
- 3 1/2 cups all-purpose flour, plus more for dusting
- 2 1/2 teaspoons baking powder
- 5 tablespoons dry mustard powder
- 1/2 teaspoon coarse salt
- 1/4 cup cold shortening
- 1 cup milk
- 4 tablespoons grainy mustard
- 3 tablespoons honey
Directions
Preheat oven to 425 degrees. Melt 1 tablespoon butter in a saute pan over medium heat. Stir in shallots and rosemary; cook until shallots are soft, about 2 minutes. Set aside.
In a large bowl, whisk the flour, baking powder, 4 tablespoons mustard powder, and salt. Using two knives or a pastry cutter, cut in the remaining 1/2 cup butter with dry ingredients until the mixture is coarse and crumbly. Cut in the shortening.
Combine milk, grainy mustard, and shallot-and-rosemary mixture. Make a well in the center of dry ingredients, and pour in milk mixture. Slowly mix in flour mixture until all of it is incorporated. Make sure the dough is mixed well but not overworked. Turn dough out onto lightly floured work surface. Pat into a rectangular shape about 1 inch thick. Using a 2-inch biscuit cutter, cut out biscuits, and transfer to a parchment-lined baking sheet.
Transfer to oven to bake. Combine remaining tablespoon mustard powder with honey, stirring until smooth. When biscuits are puffed up and golden brown, about 25 minutes, remove from oven, and brush with mustard glaze. Return to oven, and bake 5 minutes more. Serve hot.
Cook's Notes
When preparing them, dip the biscuit cutter in a little flour before cutting the dough to keep it from sticking. Be economical when cutting biscuits to get as many of them from the dough as possible. The dough can be reformed and patted out again, though this may toughen the biscuits.
Cook’s Notes
When preparing them, dip the biscuit cutter in a little flour before cutting the dough to keep it from sticking. Be economical when cutting biscuits to get as many of them from the dough as possible. The dough can be reformed and patted out again, though this may toughen the biscuits.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Hot Mustard Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hot Mustard Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
