Whole wheat flour - ¼cup
Sourdough Starter - 1cup, unfed
Baking powder - 2tsp
Salt - ¾tsp
Unsalted Butter - ½cup
Onion - 1 medium, thinly sliced
Green Chilies - 1~2, finely chopped
Curry Leaves - 6~8, finely chopped
Cilantro - 3tbsp, chopped
Method:
- Heat 1tbsp oil in a pan on medium-low flame, add the onions and cook for about 20~30 minutes, stirring every 5 minutes. They should be nicely caramelized by this time. Transfer the onions to a bowl, cool to room temperature, then refrigerate until well chilled, at least 3 hours.
- Preheat the oven to 425°F. Grease or line a baking sheet with parchment.
- In a mixing bowl, combine the flour, baking powder and salt. Work the butter into the flour until the mixture is unevenly crumbly.
- Toss in the green chilies, curry leaves, cilantro and caramelized onions. Cut in the starter until the dough becomes cohesive.
- Turn the dough out onto a lightly floured surface and fold it over itself 5~ times until it comes together.
- Pat it into a 1" thick disk -- use a sharp biscuit cutter to cut rounds. Pat the scraps together and cut into additional biscuits.
- Bake the biscuits for 15~18 minutes, until they're just turning golden. Remove from the oven and serve warm.
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