Biscette di Solva with a Twist

Ingredients

In this Eastern European adaptation of Biscette di Solva, we incorporate Eastern European spices and herbs to give the biscuits a distinct flavor. Additionally, we use local Eastern European cheeses instead of Parmesan to enhance the regional taste. The cooking technique remains the same, ensuring the biscuits maintain their light and fluffy texture. We alse have the original recipe for Biscette di Solva, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon caraway seeds 1/4 teaspoon caraway seeds
• 1/4 teaspoon dried dill 1/4 teaspoon dried dill
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 1/2 cup (50g) grated Eastern European cheese (such as feta or brinza) 1/2 cup (50g) grated Eastern European cheese (such as feta or brinza)
• 1 tablespoon chopped fresh parsley, for garnish 1 tablespoon chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 23g, 1g
• Protein: 6g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a large bowl, whisk together the flour, baking powder, salt, paprika, caraway seeds, dried dill, garlic powder, and onion powder.
3. 3.
   Add the cold cubed butter to the flour mixture and use your fingertips or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
4. 4.
   Stir in the sour cream and grated Eastern European cheese until the dough comes together.
5. 5.
   Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth.
6. 6.
   Roll out the dough to a thickness of about 1/2 inch (1.3cm) and use a biscuit cutter to cut out rounds.
7. 7.
   Place the biscuits onto the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown.
8. 8.
   Remove from the oven and let the biscuits cool slightly before garnishing with chopped fresh parsley.
9. 9.
   Serve warm and enjoy!

Treat your ingredients with care...

• Eastern European cheese — If you can't find Eastern European cheese, you can substitute it with crumbled feta or brinza cheese for a similar taste.

Tips & Tricks

• For an extra kick of flavor, add a pinch of smoked paprika to the dough.
• Serve these biscuits alongside a bowl of hearty Eastern European soup for a complete meal.
• If you prefer a softer texture, brush the biscuits with melted butter immediately after removing them from the oven.

Serving advice

Serve the Biscette di Solva warm as an appetizer or alongside your favorite Eastern European main course. They are perfect for dipping into soups or enjoying on their own.

Presentation advice

Arrange the Biscette di Solva on a platter, garnished with fresh parsley, to showcase their golden color. Serve them in a rustic basket or on a wooden board for a charming Eastern European presentation.