A flowering plant in the amaranthus family, quinoa is a pseudograin that is grown for it seeds. After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. Versatile for many dishes, cooked quinoa supplies nutrient content similar to wheat and rice, such as moderate amounts of protein, dietary fiber, and minerals. Quinoa is gluten-free. Quinoa originated in the Andes mountains of northwestern South America.
- 2 c. all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. caraway seeds
- 1 tsp. chopped fresh dill
- ¼ c. Lard
- ½ c. whole milk
- ½ c. Buttermilk
- Preheat the oven to 400 degrees F. Meanwhile, in a medium bowl, sift together the flour, baking powder, and salt. Whisk in the caraway seeds and dill. Using a fork, cut the lard into the flour mixture until it forms small, pea-size crumbs. Create a well in the center and pour in the whole milk and buttermilk. Slowly stir in the flour from the sides until the milk is incorporated.
- Dump the dough out onto a lightly floured work surface and knead until smooth, about 2 minutes. Using a rolling pin dusted in flour, roll the dough into a 1/2-inch-thick circle.
- Using a 3-inch round cutter, cut out the biscuits. Gather the dough scraps as needed, roll them into a 1/2-inch-thick circle, and continue cutting until you have 8 biscuits total. Place the biscuits, sides touching, in a cast-iron skillet. Bake until the tops are golden brown, about 15 minutes.