Suvir’s Biscuit Crust
Recipe Servings: 6 portions
Recipe Preparation Time: 25 minutes
Recipe Cook Time: 1 minutes
2 cups all purpose flour
1 tsp herbes de Provence
1 tbsp baking powder
1 tsp Kosher salt
6 tbsp unsalted butter, cut into small pieces
3/4 cup milk
Place the flour, herbes de Provence, baking powder, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until there aren’t any pieces larger than a small pea. Transfer the mixture to a large bowl and pour in the milk, stirring until the mixture is shaggy and no wet spots remain. Knead just a few times to create a ball of cohesive dough. Use a knife to divide the ball into two pieces, one slightly larger than the other.
Place the larger dough ball on a long sheet of plastic wrap or baking paper and cover with another sheet. Roll the dough out into a 12-in/30.5-cm circle that is about 1⁄4 in/6 mm thick, then place the circle on a baking sheet and refrigerate it for 20 minutes. Repeat with the other dough ball, rolling it out to a 12-in/30.5-cm circle (it will be thinner than the first), and then placing it in the refrigerator to chill.
Chef Suvir Saran is the author of two widely acclaimed cookbooks, American Masala: 125 New Classics From My Home Kitchen and Indian Home Cooking. His restaurant, Dévi has received a one-star rating in the Michelin Guide New York City two years in a row. Photo by Jim Franco.