Morning Comfort : Onion & Chili Breakfast Biscuit

My first post in almost 3 months?! I’ve been busy with tons of projects and feeling under the weather as well. But that’s not an excuse for me not to eat  😛

I accidentally came up with this recipe couple of weeks ago. After two and half hours driving from Ipoh to KL (left Ipoh at 5.30am), I was so hungry, I could die! Well… not really but you know…..

Not like the traditional breakfast biscuits, I added some spices and herbs. So… it’s an Asian inspired breakfast biscuit and I love the explosion of flavors at every bite of it.

What you need;

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  • 1 cup of All Purpose Flour
  • ½ tablespoon of baking powder
  • 2.5 oz of butter cut in small cubes (if you use unsalted butter add ¼ teaspoon of salt)
  • ¼ cup of cold milk
  • ½ of an Onion (you can add more if you like)
  • 1 tablespoon of chili flakes (depends on hot you want it to be)
  • 2 sprigs of curry leaves
  • ¼ teaspoon each of cumin, fennel and mustards seeds
  • 4 tablespoons of Ghee (clarified butter)

Pre heat the oven to 230C/450F.

Diced the onion and roughly chop the curry leaves. Throw in the ghee into a pan. On medium heat, sauté the diced onion and the seeds till fragrant (about 2 minutes).

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Add in the chili flakes and sauté for another minute. Throw in the chopped curry leaves and sauté again for another minute.

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Turn off the stove. Skim off the ghee and put it aside (do not throw the ghee away) and let it cool.

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Whisk the flour, baking powder (and salt if you use unsalted butter). Add in the butter and using a pastry cutter gradually work the butter into the flour until it resembles coarse crumbs. If you don’t have a pastry cutter, use your fingers instead. That way you are putting in more love into the mixture. Like I did 😉

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Chuck in the sautéed onions and the milk. Mix with a wooden spoon or a spatula.

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Knead the dough in the bowl two or three times, folding the dough over itself into a rough ball. Then transfer to a lightly floured surface. Roll or pat out to ½ inch thick. Cut into 2 inch rounds with a biscuit or cookie cutter dipped in flour. Push the cutter straight down and pull back up without twisting so that the biscuit will rise nicely.  Do not re-roll the remaining dough more than once or you’ll end up with tough biscuits.

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Place the rounds on a baking sheet and brush with some of the ghee that were skimmed earlier.

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Bake in pre heated oven for 15 to 18 minutes or until golden brown and enjoy!

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The song Here Comes the Sun was playing in my head when I took this photo….

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And as for the remaining ghee that I skimmed off earlier, I use it as a dip for this biscuit. So good. So so soooooo addictive!

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All together now!