Recipes, re-invented from cooking shows
Za'atar and Fig Biscuits
Prep. Time:
Baking Time:
Total Time:
20 minutes
20 minutes
40 minutes
Serves:
10-12 biscuits
Iain Watters brought his adventurous world-travel-inspired palate to these biscuits, combining Middle Eastern za'atar, Mediterranean dried figs, and hearty British oatmeal. Paul Hollywood found the original version too pungent with powerful flavors that went overboard. This improved recipe addresses...
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Ingredients
BISCUITS
2 cups (250g) all-purpose flour
½ cup (45g) old-fashioned rolled oats
1½ tablespoons za'atar spice blend
1 tablespoon granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon fine sea salt
8 tablespoons (113g) unsalted butter, frozen
¾ cup (100g) dried figs, stemmed and roughly chopped
2 tablespoons honey
¾ cup (180ml) cold buttermilk
1 tablespoon extra-virgin olive oil
ZA'ATAR HONEY BUTTER (TOPPING)
3 tablespoons unsalted butter, melted
1 tablespoon za'atar spice blend
1 teaspoon honey
Pinch of flaky sea salt (such as Maldon)
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Instructions
PREPARE THE DRY INGREDIENTS
1. Position a rack in the upper third of the oven and preheat to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, oats, 1½ tablespoons za'atar, sugar, baking powder, baking soda, and fine sea salt until well combined.
CUT IN THE BUTTER
3. Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss gently with your fingers to coat the butter shreds in flour, working quickly to keep the butter cold. The mixture should resemble coarse, irregular crumbs with visible butter pieces.
ADD THE WET INGREDIENTS
4. Scatter the chopped figs over the flour mixture and toss to distribute evenly.
5. In a small bowl, whisk together the buttermilk, honey, and olive oil.
6. Pour the wet ingredients over the flour mixture. Using a fork, then your hands, gently mix until a shaggy dough just comes together. Do not overmix—some dry spots are fine.
LAMINATE FOR FLAKY LAYERS
7. Turn the dough onto a lightly floured surface. Pat into a rough rectangle about 1 inch thick. Fold the dough in thirds like a letter. Rotate 90 degrees and pat out again. Repeat folding two more times.
8. Pat the final dough to approximately 1-inch thickness. Using a 2½-inch round cutter, cut out biscuits pressing straight down without twisting—twisting seals the edges and prevents rise. Gather scraps gently, pat out, and cut remaining biscuits.
PREPARE THE ZA'ATAR HONEY BUTTER
9. In a small bowl, stir together the melted butter, 1 tablespoon za'atar, and 1 teaspoon honey.
BAKE
10. Arrange biscuits on the prepared sheet, spacing 2 inches apart. For extra-tall biscuits, refrigerate on the sheet for 10 minutes before baking.
11. Brush tops generously with half of the za'atar honey butter.
12. Bake for 18-22 minutes until golden brown on top and cooked through, with visible flaky layers on the sides.
13. Remove from oven and immediately brush with remaining za'atar honey butter. Sprinkle with flaky sea salt.
14. Cool on the baking sheet for 5 minutes before serving warm.
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