The recipe for my turkey stew has appeared previously on this blog but I did not post the recipe for these savoury biscuits which I often serve with turkey or chicken soups and stews. When my friend Barb was the recipient of some leftover turkey stew earlier this week, she raved about the savoury biscuits that were baked right on top of the stew in the final minutes of cooking. Since I had not added the recipe to my blog, just for you Barb, here it is. Enjoy!
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry cutter or even 2 knifes held between the fingers.
3 cups flour
4 tsp baking powder
½ tsp salt
1 clove minced garlic (optional)
¾ cup very cold butter, cubed
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove to a large bowl and toss in:
¼ cup savoury
2 tbsp lemon juice
1 cup milk
Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out biscuits with biscuit cutter and place on parchment lined baking sheet.
If desired you can brush the tops of the biscuits with an egg wash of 1 egg beaten together with 1 tbsp water.
Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 12 large biscuits.
Great with chicken or turkey soups and stews. For oven stews I bake them right on top of the stew itself at the end of the cooking time.