Southern Benne Biscuits

How to make Southern Benne Biscuits Recipe - Benne biscuits can be kept in a tightly covered jar or tin for 2 to 3 weeks. Before serving, warm and crisp for a few minutes in a low 250F (120C) oven.

Makes 96 (1-1/2-inch) biscuits

Ingredients:
1/2 cup benne seeds (sesame seeds)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, chilled, cut into 1/4-inch pieces
1/4 cup milk
Coarse kosher-style salt

Method:
Preheat oven to 350F (175C). Spread seeds evenly on a baking sheet. Toast until golden.

Remove from oven; cool. In a large bowl or in a food processor fitted with the steel blade, combine flour, baking powder and salt. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Add milk. Mix until dough is smooth. If using food processor, use quick on/off pulses to cut in butter and blend in milk just until mixture is evenly moistened; don't overprocess. Mix in toasted seeds. Wrap dough. Refrigerate at least 1 hour.

Cut dough in half. Shape each half into a rectangle. Place half at a time between 2 sheets of plastic wrap; roll dough paper thin. Or, roll between floured sheets
of waxed paper. Gently peel off top sheet. If you have trouble, return dough to refrigerator until chilled.

Cut into 1-1/2 inch rounds. Transfer to ungreased baking sheets. Reroll scraps and cut into more rounds. Bake 10 to 12 minutes or until pale golden. Sprinkle tops with coarse salt.