Best Benne Seed Biscuits Recipes

Benne Seed Biscuits image

Provided by Nora Kerr

Time 35m

Yield Eight dozen

Number Of Ingredients 6

1/2 cup benne seeds
3 cups flour, plus some for dusting the board
3/4 teaspoon baking powder
1 teaspoon salt
2/3 cup lard
2/3 cup milk

Steps:

Preheat the oven to 425 degrees.
Place the benne seeds in a shallow pan and roast for 5 minutes. They should be the color of butterscotch and have a delicious toasted smell. If they're not ready, shake the pan to toss and return to the oven for 1 to 2 minutes, but be careful not to burn them.
Sift the flour, baking powder and teaspoon of salt into a large bowl. Add the lard and work the mixture with a pastry blender or your fingertips until it has the texture of cornmeal. Add the milk and mix well. Mix in the benne seeds. Place the dough on a floured surface, knead for a few seconds and shape into a ball.
Roll the dough out to about 1/8-inch thickness. Using a 2-inch biscuit cutter, stamp out rounds and lay them on an ungreased baking sheet. Bake for about 12 minutes, until lightly browned. Remove from the oven, sprinkle with a little bit of salt and serve hot. The biscuits may be stored in an airtight tin or jar; reheat before serving.

Benne Seed Angel Biscuits image

Yield Makes about 24 biscuits

Number Of Ingredients 11

a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/4 cup warm water (about 105°F.)
3 tablespoons sugar
5 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1/2 cup chilled vegetable shortening
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/4 cups buttermilk plus additional for brushing biscuits
3 tablespoons benne (sesame) seeds, toasted lightly and cooled

Steps:

In a small bowl stir together yeast, water, and a pinch sugar and let stand until foamy, about 5 minutes.
In a large bowl whisk together flour, baking powder, baking soda, salt, and remaining sugar. With your fingertips blend in shortening and butter until mixture resembles coarse meal. Add yeast mixture and 1 1/4 cups buttermilk, stirring until a dough just forms, and gather into a ball (dough will be sticky). On a lightly floured surface with floured hands knead dough gently 6 times and pat out into a 10-inch round (about 1/2 inch thick). Chill dough, wrapped in plastic wrap, at least 8 hours and up to 2 days.
Preheat oven to 425°F. and lightly butter a large baking sheet.
With a 2 1/2-inch round cutter dipped in flour cut out as many as possible and arrange, sides just touching, on baking sheet. Gather scraps into a ball and pat out dough. Cut out more rounds in same manner. Brush biscuits with additional buttermilk and sprinkle with benne seeds. Bake biscuits in middle of oven 10 minutes, or until golden, and cool on racks. Biscuits may be made 1 week ahead and frozen in sealable plastic bags. Thaw biscuits and reheat in a preheated 350°F. oven for 5 to 10 minutes or until heated through.