Recipe: Poppy Seed Sour Cream Biscuit Twists

POPPY SEED SOUR CREAM BISCUIT TWISTS



"These biscuit twists are not only fun and easy to make but ever so attractive for both cocktails and tea. Of course, you could sprinkle the tops with anything from sesame seeds to chopped herbs to crushed nuts, but the poppy seeds are a bit different and have a very distinctive flavor. Be sure to flour your hands well when forming the twists."

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 cup sour cream (don't use low fat or nonfat)
2 large eggs, beaten separately, divided use
1/4 cup vegetable shortening, melted and cooled
1 tablespoon Dijon mustard
Poppy seeds for sprinkling on top

Preheat the oven to 425 degrees F.

In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Add the sour cream, one of the eggs, and the shortening and stir till the dough is smooth.

Transfer to a lightly floured work surface and knead about 8 times. Roll the dough into a long rope about 2 inches thick and cut it crosswise into 16 pieces. Roll each piece into a rope about 8-inches long, fold each in half, twist each two times, pinching the ends together, and arrange the twists on a large baking sheet about 1-inch apart.

In a small bowl, whisk together the remaining egg and the mustard till well blended, brush each twist with the egg wash, sprinkle poppy seeds generously over the tops.

Bake in the upper third of the oven till golden and slightly crisp, about 15 minutes.

Makes 16 twists
Source: Biscuit Bliss by James Villas