Rye Chestnut Biscuits with Lemon Chestnut Butter
Rye Chestnut Biscuits with Lemon Chestnut Butter
Ingredients
1 cup dark rye flour
1 cup all-purpose flour
2 tsp baking powder
3 tsp granulated sugar
1 tsp kosher salt
4 tbsp cold unsalted butter
1/2 steamed chestnuts, finely chopped
3/4 - 1 cup milk
Method
Sift flours into a medium mixing bowl, then add baking powder, sugar, and salt. Cut cold butter into flour mixture using a pastry cutter or a fork, until you have small pea-sized pieces.
Add 3/4 cup milk and use your fingers to thoroughly mix into a dough. If dough is too thick and dry, add a splash of milk at a time until dough is soft and tender but not wet or sticky.
Gently fold chestnuts into the dough and turn dough out onto a lightly floured surface. Roll dough flat until it reaches a thickness of 1 inch. Fold dough in half and roll out again to 1 inch. Use a 2 or 2 1/2” round cutter to cut dough into about 8 biscuits.
Note: If you are not baking these biscuits to top the vegetable pot pie recipe, bake on a parchment-lined baking sheet for about 12 minutes (or until tops are golden) in a preheated 425°F oven.
Serve with lemon chestnut butter.
Lemon Chestnut Butter
Ingredients
1 stick unsalted butter, softened
1 tsp freshly grated lemon zest
1 tsp kosher salt
1/2 cup chestnuts, finely chopped
Method
Cutting out Rye Chestnut Biscuits
Add all ingredients to a medium bowl and stir with a rubber spatula until thoroughly combined. Alternatively, you may also add all ingredients to the bowl of a stand mixer with paddle attachment and beat on low-medium speed until thoroughly combined.
To store, cut a piece of parchment paper about 7”x7” and place all the softened butter right in the middle. Roll the butter into a log, wrap the parchment around the butter, and twist each end. Keeps in the refrigerator for up to five days.