Savory biscuits

Name: Savory biscuits
Ingredients: 500 g flour; 200 ml water; salt (to taste); 2 tablespoons poppy seeds or sesame seeds; 100 ml oil (olive); 1 teaspoon dry yeast or 10 g fresh yeast

Dessert - Savory biscuits by Delia F. - Recipia

I often make these savory biscuits when I'm craving something quick and easy, without complicated ingredients. I love that I don't have to portion the dough perfectly, and there's no need for patience while it rises – just enough for it to puff up, and then I can cut them into whatever shape I like. They’re a great choice when I want a simple snack on the table or something handy for the road or for the kids. Quick Info Total time: about 1 hour and 30 minutes (including rising) Preparation time: 15 minutes Rising time: 1 hour Baking time: 10-20 minutes, depending on thickness Servings: 2 trays of biscuits (depending on the size of the cutters) Difficulty: easy Recipe type: savory biscuits, appetizer, homemade snack Ingredients 500 g flour 200 ml water salt (to taste, I usually add about a teaspoon) 2 tablespoons of poppy seeds or sesame seeds (you can use just one or a combination) 100 ml oil (I prefer olive oil) 1 teaspoon dry yeast or 10 g fresh yeast Instructions 1. In a bowl, mix the yeast with half of the water. Let it sit for a few minutes to dissolve completely. 2. Sift the flour into a large bowl and add salt. Make a small well in the center. 3. Pour the dissolved yeast and oil over the flour. Start mixing with your hand or a wooden spoon. 4. Gradually add the remaining water, a little at a time, mixing after each addition. Pay attention to the texture – the dough shouldn’t be too sticky, but not too tough either. 5. Sprinkle the poppy seeds or sesame seeds (or both) over the dough and begin kneading. This should take about 5 minutes, just until the dough becomes elastic and shiny. If it sticks too much to your hands, sprinkle a little more flour on the work surface. 6. Cover the bowl with a clean towel and let it rise for about an hour in a draft-free place. 7. Once the dough has risen, turn it out onto a floured surface and roll it out into a thin sheet – the thickness can vary, but generally, I don’t leave it more than 3-4 mm thick. 8. Cut out the biscuits with round or square cutters, as preferred. If I want them saltier, I sprinkle a little fine salt on top. 9. Line a baking tray with parchment paper and place the biscuits a little apart from each other. They won’t puff up much while baking. 10. Preheat the oven to 175°C. Bake the biscuits until they start to brown slightly around the edges and turn golden. Depending on their thickness, this takes between 10 and 20 minutes. After the first tray, I recommend checking at the 10-minute mark, especially if you make them thin. Why I make this recipe often These savory biscuits are quick to make, don’t require hard-to-find ingredients, and can be prepared in advance for snacks. They last several days without losing their texture. I love the flexibility – I can use poppy seeds or sesame seeds, whatever I have on hand. They’re great both plain and with something spread on top. Tips and Variations Tips Don’t rush the rising – the dough improves in texture. If you’re unsure about the dough's consistency, add flour or water a tablespoon at a time, as needed. For a more intense flavor, you can use coarse salt on top, but don’t overdo it. Substitutions You can use any type of oil you prefer, but olive oil gives a pleasant subtle flavor. Fresh yeast works just as well as dry yeast – just make sure it’s fresh and not sour. Instead of poppy or sesame seeds, you can use other seeds, but the texture and flavor won’t be as neutral. Variations You can add dried spices directly into the dough: a little cumin, rosemary, or sweet paprika. If you want crunchy biscuits, roll the dough as thin as possible. If you want them to be fluffier, don’t press too hard when cutting them out. Serving Ideas Great for packing for the road or school. Can be served with savory spreads. Also works as a crunchy base alongside soups or cold salads. Frequently Asked Questions 1. Can I use whole wheat flour? Yes, but the texture will be denser, and the biscuits may turn out a bit harder. I recommend using half white flour and half whole wheat if you still want more fiber. 2. Can they be frozen? I usually don’t freeze the raw dough because it doesn’t rise as well after thawing. Baked biscuits keep well at room temperature for a few days; freezing may make them soft after thawing. 3. Can I make the dough the night before and leave it in the fridge? Yes, you can leave the dough in the fridge overnight, well covered. The next day, let it sit at room temperature for 20-30 minutes before rolling it out and cutting the biscuits. 4. What can I brush the biscuits with before baking? It’s not necessary, but if you want a shinier crust, you can lightly brush them with water or oil, then sprinkle with salt or seeds. 5. Why did my dough turn out too tough? Most often, it’s about the amount of water and the type of flour. If the flour is very dry or the grind is different, it may require more water. Always add liquid gradually and knead until you feel the right texture. Nutritional Values Estimation for a serving (about 30 g of baked biscuits): Calories: ~130 kcal Protein: 2.5 g Fat: 5 g Carbohydrates: 18 g Fiber: 0.7 g Values are estimates and depend on thickness and the amount of seeds added. Oil and flour are the ingredients with the highest caloric contribution. Storage and Reheating After they cool, I keep them in a metal container or a jar with a lid. They stay crunchy for 3-4 days. If they soften, I put them in a warm oven for 2-3 minutes, and they return to their original texture. I do not recommend storing them in the fridge. For quick snacks, you can make them in advance and have them handy for a few days.

Savory biscuits

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