Caramelized Leek, Basil & Black Pepper Biscuits

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I’m so excited today! For a couple of reasons actually. The first of which is that I’m able to give you the recipe for these Caramelized Leek, Basil & Black Pepper Biscuits. These delicious little morsels have been in heavy rotation in my house this winter. They are amazing with soups and stews, are a superb savoury breakfast biscuit when stuffed full of scrambled egg, cheese and bacon. Not to mention, they hold up fine all on their own with or without a pat of butter. I’ve wanted to share this winner of a recipe with you for some time, but have never been able to snap a quick picture of them. Nope. We literally gobble them up that fast. But this last time, I did manage to click a shot or two before nothing more than a crumb or two remained to indicate they had ever been there at all. These biscuits have it all going on! Their buttery, flaky layers rise oh so high. The savoury flavours of the caramelized leeks, basil and black pepper combine to really grab your attention. You know you’re not dealing with just any run of the mill biscuit. (not that I’ve really ever met a biscuit I didn’t like…), these fellows are special. My husband is quite partial to them because of the leeks. He LOVES leeks. And I’ve actually got quite a few recipes headed your way in which leeks feature prominently.

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Which brings me to the next reason for my somewhat excited state today. Tomorrow is March 1st and every year on March 1st I endeavour to post one Irish influenced recipe a day up to March 17th, St. Patrick’s Day! This undertaking is quite a feat for me, I’m not a once a day blogger type person. I consider myself very accomplished if I manage to get two blogs in per week. (I know all you daily bloggers are rolling your eyes about now. I give you props. Can’t imagine how you do it.)Soooo…..wish me the luck of the Irish as I psyche myself up for this blog-a-thon once again! Here are a few of my favourite recipes from last year’s St. Patrick’s Day extravaganza:

Bailey's Irish Creme & Pistachio Fudge

Bailey’s Irish Creme & Pistachio Fudge

Irish Whiskey Cake with a Butter Whiskey Glaze

Irish Whiskey Cake with a Butter Whiskey Glaze

Guinness Chocolate Chip Cookies

Guinness Chocolate Chip Cookies

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Guinness Beef Stew

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Irish Beer & Cheese Chicken Pot Pies

And that was just a few of the St. Patrick’s Day food gems I whipped up. If you’d like to see all seventeen from last year, click on “Runcible Eats/ Recipes” in my top navigation bar and scroll down to St. Patrick’s Day. There you’ll find all sorts of Irish-y dishes from the past two years. And don’t forget to check in with me every day starting tomorrow through March 17th for this year’s additions. I’ve got a lot of mouth-watering recipes all queued up for the show. As I mentioned, leeks will be putting in an appearance, as will meat pies, sweet pies, various treats with Guinness and Bailey’s and Jameson...Oh My! Keep tuned and you will be totally set for making your own delicious St. Patrick’s Day feast! Not to mention, it will be interesting to see if I can actually pull off seventeen days of dishes in a row. That excitement I mentioned  before is perhaps more of the nervous, nail bite-y type that the happy, dance-y type. Though I will be dancing a jig on St. Patrick’s Day, regardless of the outcome, you can be sure. So raise a glass with me to “challenges”. It all starts tomorrow. In the meantime, make up a batch of these lovely Caramelized Leek, Basil & Black Pepper biscuits!

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Caramelized Leek, Basil & Black Pepper Biscuits

recipe from: Pastry Affair

yield: 10-12 biscuits

Ingredients:

  • 1 medium leek, finely sliced (about 1/2 cup)
  • 1 teaspoon olive oil
  • 2 cups (250 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1/4 cup (4 tablespoons or 57 grams) cold butter
  • 2 tablespoons minced fresh basil, lightly packed
  • 1/2 cup (118 ml) heavy cream
  • 1/3 cup (78 ml) milk

Directions:

In a small frying pan, heat olive oil over medium heat and add the finely sliced leeks, sauteing until the leeks are golden in color and caramelized. Remove from pan and allow leeks to cool completely.

Preheat oven to 425°F (220° C).

In a large bowl, whisk together flour, baking powder, and salt. Cut in the butter until mixture resembles a coarse sand. Mix in the fresh minced basil and cooled leeks. Gradually pour in the heavy cream and milk, mixing until just combined.

Turn out dough on a lightly floured surface and bring together until it forms a ball. If you need to knead the dough to bring it together, do so but no more than 10-12 times. Flatten the dough ball into roughly a 1-inch thick square (or rectangle) and, using a knife dipped in flour, cut the dough into evenly sized squares. Place biscuits on a baking sheet and bake for 15-18 minutes, or until tops of biscuits are lightly browned.

Serve warm, with a pat of butter if desired.

Enjoy!

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5 Responses to Caramelized Leek, Basil & Black Pepper Biscuits

  1. windykitchen says:

    Great recipe! Just hearing that ingredient list made my mouth water. I bet these are amazing!

  2. Those biscuits sounds ridiculously good!

  3. This sounds absolutely delicious! I have to try this very soon!

  4. eschof2 says:

    These look delicious!

  5. Leeks and Basil? Two wonderful ingredients. These have to be amazing biscuits!

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