Biscuits with leeks, gruyere cheese and amaranth flour

Biscuits with leeks, gruyere cheese, and amaranth

I’ve been throwing this idea around in my head for awhile. Ever since I made Kim Boyce’s Muscovado Sugar Cake and caught my first whiff of fragrant amaranth flour.

What would happen if this grassy amaranth flour was paired with earthy leeks, in some sort of buttery bready concoction? Like, say, biscuits? Ooh la la.

I did some research and found a few biscuit recipes that involved wild leeks (a.k.a. ramps), but I couldn’t find any that involved both regular leeks and amaranth flour. I decided to do a combination of this smitten kitchen recipe for prepping the leeks and this recipe for biscuits that utilizes pencil leeks, making appropriate changes and substitutions. I also decided to add some nutty gruyere cheese. Just because.

Biscuits with leeks, gruyere cheese, and amaranth

Biscuits with leeks, gruyere cheese, and amaranth

Biscuits with leeks, gruyere cheese, and amaranth

I made the biscuits tonight, to serve with Alton Brown’s curried split pea soup. And they were very, very good (the soup was very good as well). The flavor of the leeks was strong and pronounced, likely enhanced by the amaranth. And as expected, the gruyere came through strongly as well – one day, I would like to make these biscuits again, with either less gruyere or none at all, to see how well the leeks and amaranth perform on their own.

Biscuits with leeks, gruyere cheese, and amaranth

Biscuits with leeks, gruyere cheese, and amaranth

Biscuits with leeks, gruyere cheese and amaranth flour
Adapted from smitten kitchen and Crumbs On My Keyboard

Leeks:
1 cup leeks, white and light green parts only, halved and chopped, rinsed and drained
Kosher salt
2 tablespoons butter
Freshly ground pepper

Biscuits:
1 cup all-purpose flour
1 cup amaranth flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon sugar
4 tablespoons cold butter cut into small cubes
Prepared leeks (above)
1/2 – 1 cup shredded gruyere cheese
3/4 cup buttermilk

Preheat the oven to 450 degrees, position a rack in the center of the oven, and line a baking sheet with parchment paper. In a medium-sized pan, saute the leeks over medium-high heat with a little cooking spray and a pinch of kosher salt until softened (about 5 minutes). Lower the heat to medium-low, stir in the butter, cover, and cook for about 20 minutes, stirring occasionally. Add pepper and more salt to taste. Remove from pan and set aside.

In a medium/large bowl, whisk together the flours, baking powder, baking soda, salt and sugar. Cut in the butter with a pastry cutter (or a food processor, or your fingers). Gently stir in the cheese and the prepared leeks. Pour in the buttermilk and fold until just combined.

On a lightly floured work surface, gently knead the dough four or five times, adding a bit more flour if the dough sticks. Roll the dough until about 1/2 inch thickness with a rolling pin. Using anything with a 2-inch-ish circumference (I used an old jar), cut out the biscuit rounds and transfer to the prepared baking sheet (around 12-15 rounds). Bake for 10-15 minutes, until golden brown.

Biscuits with leeks, gruyere cheese, and amaranth

Biscuits with leeks, gruyere cheese, and amaranth

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4 thoughts on “Biscuits with leeks, gruyere cheese and amaranth flour

  1. These look awesome! It was a sad day when “Good to the Grain” went back to the library. On my “to buy” list. Until then, this looks like a wonderful adaptation. Thanks for the inspiration.

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