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I made this gnocchi last week and I have to say the highlight was the curried fig butter. But now what? I had a little left and it was too good to let it go to waste.  I needed to make a real dent in it. So, yesterday afternoon I decided to make a vegetable tagine (stay tuned!) I had been dreaming about, and out of no where the most amazing idea came to me. Like angels singing from above! It was magical!

Cinnamon rolls made with curried fig butter (sans sugar of course). Now, that was a good idea. But I didn’t want to fuss with yeast and regular bread dough but I had a better idea! I found a recipe for yogurt biscuits years ago (sorry I can’t quote a source because it was hand written in my little cookbook so very long ago) and they’ve been a household favorite ever since. I suspect it’s the yogurt that really sets these biscuits apart. They stay moist and light for days, unlike it’s buttermilk counterpart that typically are only good the day they are made.

We decided to serve these with our vegetable tagine instead of the typical couscous. Now it’s not to say the tagine wouldn’t be delicious with couscous or quinoa but it’s nice to have something a little different from time to time. This adds a little wow factor with out a ton of work. And if you can look like a kitchen rockstar without the work, then why the heck not?

I pulled one of these out of the fridge today to eat with leftovers and it was still just as moist and light as yesterday. I love this biscuit recipe!

Curried Fig Butter Biscuit Rolls

  • 2 cups sprouted spelt flour (but any flour works)
  • 1/4 tsp baking soda
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 cup oil of choice (I used olive oil)
  • 1 cup full fat yogurt (I used 6%)

Preheat oven to 375 F. In a large bowl, mix dry ingredients together. Add oil and yogurt. Mix until just combined. On a well flour surface, roll out the dough in a rectangular shape to 1/2 inch thick. Spread soften curried fig butter over the surface of the dough, leaving the last 1 1/2 inches on the long side, unbuttered. Sprinkle with cinnamon. Roll the dough into a log. Pinch the dough to seal up the opening and prevent it from unrolling. Cut into 1 1/2 inch wide slices. I was able to get about 10 slices from the dough. Place individual slices in individual muffin tins. Bake for 12 -15 minutes until light golden brown.

Serve warm with a spicy soup or stew (like the one that I’m going to be sharing very soon, so stay tuned).

Note: You can use this dough recipe to make regular biscuits. Roll out to a half an inch thick and cut into biscuit shape. I use a small glass dipped in flour to make nice 1 1/2 inch wide biscuits. You should get around a dozen biscuits per batch.

I’m sharing this with Bake with Bizzy.



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