Savory Flaky Biscuits Recipe
This savory flaky biscuits recipe makes a cracker or savory cookie-like snack that is delicious served with tea. It is a version of mathri, which is a cross between salty shortbread and pastry, and popular in Uttar Pradesh and Punjab regions of India.
Easy Flaky Biscuits Recipe
The word “biscuit” here refers to the British style of tea biscuit, which is more of a cookie, not to be confused with the American style fluffy southern biscuit.
I adapted this recipe from a classic cookbook about Indian vegetarian food, The Art of Indian Vegetarian Cooking by Yamuna Devi. To me, mathri is the perfect tea time snack–substantial and not too sweet to accompany my afternoon
tea espresso. Even though making a pile of fried biscuits seems like a daunting task, the recipe really couldn’t be easier. It just takes a little bit of time to roll out the dough, but once the biscuits are formed, they fry up quickly. And the best part? They are good for 2-3 weeks in a sealed container! Although they will NOT last that long, I promise you.
What to Serve with Soup
Because these flaky biscuits are really a savory cracker, they go really well with a variety of main dishes, including soups and stews. We tried serving them with this Spicy Lentil Soup and the pairing was delicious. They are also good served as part of a charcuterie platter and with cheese and apple.
Savory Flaky Biscuits Recipe
- 2 1/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons "Savory Sweets" Spice Club Blend
- 1/8 teaspoon baking soda
- 1/4 cup melted ghee or oil (I used avocado oil)
- 2 Tablespoons plain yogurt
- 6-7 Tablespoons warm water
- ghee or vegetable oil for frying
- Put the flour, salt, spice blend, and baking soda in a large bowl and mix together well. Add the ghee or oil and stir with a wooden spoon until the texture resembles coarse bread crumbs. You may use your hands too.
- Combine the yogurt with the water and pour slowly into the flour until the ingredients can be gathered into a shaggy mass. Knead on a clean work surface into a pliable but firm dough, about 8 minutes. Cover with a damp cloth and set aside for 30 minutes.
- Divide the dough into three portions, cover two of them, and roll out the remaining one into a circle or rectangle 1/8 inch thick. Cut into 2-inch rounds with a cookie cutter or glass. Roll out all of the dough, including the scraps, until it is used up. Place the rounds on a large tray and prick each one in three to four places with a fork.
- Pour ghee or oil to a depth of 1 inch in a large frying pan and heat over moderate heat until the temperature reaches 310-320 degrees F on a deep-frying thermometer. Add 8-12 rounds to the pan and fry slowly for 4 minutes per side. Do not allow the rounds to become brown; they should remain a pale golden in color. Remove with a slotted spoon and drain on paper towels. Repeat the process of frying for all the biscuits. They will keep 2-3 weeks in a well-sealed container.