Tasty Tuesday: Atta Biscuits

Breads and biscuits is something I am very proud to say I cannot leave without. I dunno why, but breads and biscuits have been my choice of snack ever since I was younger. I mean, put a bread and a bag of chips in front of me and I am for sure without any hesitation pick the bread. Anyway, speaking of breads and biscuits here is a recipe from Seven Spoons called Atta Biscuits which I am definitely adding to my "must trys".

1 cup atta, see note
2 tablespoons natural cane sugar, be a little generous
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons cold butter, cut into small pieces
1/4 cup milk, or thereabouts

Preheat an oven to 425°F (220°C) with a rack in the upper third. Line a baking sheet with parchment paper and set aside.

In a medium bowl, stir together the atta, sugar, baking powder and salt. Using a pastry cutter, two blunt knives or your fingertips, cut the butter into the flour mixture until it's a fairly even meal — you don't want any large flakes of butter remaining.

With a fork, stir in just enough milk for the dough start to come away from the sides of the bowl. Gently press the dough into a cohesive ball, then turn it out onto a clean work surface.

Roll the dough out to a 6-by-8-inch rectangle, then cut it into 24 1-by-1 1/2-inch pieces. Use the tines of a fork to press marks into each. Transfer the biscuits to the baking sheet, with at least 1/4-inch in between.

Bake in the preheated oven until the biscuits are puffed and golden, around 15 minutes.

Remove the cookies from pan to a baking rack for at least 5 minutes before eating. The biscuits will crisp as they sit. Fully-cooled biscuits can be kept in an airtight container at room temperature for a few days.

photo and recipe source: seven spoons