Best 6 Caraway And Aquavit Biscuit Wedges Recipes

AQUAVIT CARAWAY SPRITZER

Steps:

• Add the caraway seeds to a dry saucepan and toast until lightly fragrant, about 1 minute. Add the sugar and 1/2 cup water and bring to a simmer, stirring until the sugar is dissolved. Turn off the heat and let steep until cool. Strain and discard any solids.
• Fill a cocktail shaker and 2 rocks glasses with ice. Add the aquavit, orange juice, lemon juice and 2 tablespoons caraway syrup to the shaker and shake vigorously (save the remaining syrup for another use). Pour the drink into the glasses and top with club soda. Garnish with the orange half-rounds.

CARAWAY AND AQUAVIT BISCUIT WEDGES

Steps:

• Position rack in center of oven and preheat to 450°F. Combine 1/3 cup aquavit and 2 teaspoons caraway in medium bowl. Let stand 15 minutes.
• Blend flour, sugar, baking powder and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Beat 1 egg and milk into aquavit mixture. Pour liquids over dry ingredients and process, using on/off turns, just until moist clumps form. Gently knead dough on floured surface to combine, about 6 turns.
• Press out dough to 7-inch round. Cut round into 8 wedges. Transfer wedges to baking sheet, spacing apart. Beat remaining egg to blend in small bowl. Brush biscuits lightly with beaten egg. Bake until biscuits are puffed and golden brown, about 15 minutes. Transfer biscuits to platter. Cool 10 minutes. Serve warm.

CARAWAY WHEAT BISCUITS

Steps:

• In a large bowl, combine the flour, caraway seeds, baking powder and salt. In a small bowl, combine the onions, eggs and oil; add to dry ingredients just until moistened. , Turn onto a floured surface. Roll dough to 3/4-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake at 425° for 10-15 minutes or until golden brown. Serve warm.

SAVORY HERB BISCUITS (SAGE AND CARAWAY) WITH GARLIC BUTTER

Steps:

• Preheat oven to 450°F.
• Lightly grease a cookie sheet with olive oil.
• In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
• Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
• Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough).
• Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
• Roll out dough into a circle about 1/2" thick.
• Cut using a floured 1 1/2" biscuit cutter or cookie cutter.
• Gather up scraps of dough and re-roll and cut out remaining biscuits.
• Place on greased cookie sheet about 1/2 inch apart.
• Bake for 10-12 minutes (until golden brown).
• Mix garlic powder in butter.
• Serve biscuits hot with garlic butter.

CARAWAY-DILL BISCUITS

Steps:

• Preheat oven to 425°F. Mix flour and caraway seeds in large bowl. Make well in center of flour. Add milk, 3/4 cup plus 2 tablespoons oil and dill. Stir just until dry ingredients are evenly moistened. Gather dough into ball. Roll out dough on lightly floured surface to 3/4-inch thickness. Using 1 3/4-inch round cutter, cut out biscuits. Gather scraps and gently reroll dough on lightly floured surface. Cut out more biscuits. Arrange on 2 large baking sheets. Brush biscuit tops with remaining 2 tablespoons oil.
• Bake biscuits until puffed and very pale golden on top and tester inserted into center comes out clean, about 15 minutes. (Can be prepared 6 hours ahead. Cool completely, then wrap airtight in plastic.) Serve warm or at room temperature.

CARAWAY CHEESE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup cheese and caraway seeds. Add milk; stir just until moistened., Drop by 1/4 cupfuls onto ungreased baking sheets. Sprinkle with remaining cheese. Bake 12-15 minutes or until golden brown. Serve warm.