Nori Biscuits

Recently I was preparing dinner when I thought it might be nice to have some extra nibbles to snack on beforehand– nothing complicated, just something savory and quick to throw together. I thought about cheesy biscuits, but that seemed boring– going through my pantry, I spotted a jar of furikake seasoning– a combination of roasted seaweed, sesame seeds, and (in this case) bonito flakes– and was struck with the idea of a savory seaweed biscuit!

Since I was short on time I decided to go with the easiest and quickest biscuit recipe ever– one where you add heavy cream to flour with a little leavening, and that’s it. No grated/cubed butter, no buttermilk (or milk with vinegar), just three ingredients (four if you count salt) that are mixed up by hand in minutes. The resulting biscuits are always tender and surprisingly buttery in flavor despite the complete absence of actual butter.

I decided to add some pulverized bits of regular nori– the roasted seaweed sheets you wrap sushi in– for additional umami flavor, and it really added a nice savoriness and depth to the biscuits. Overall, the hot biscuits were a perfect addition to my evening meal, particular when smeared with a homemade scallion cream cheese that freshened them up just a tiny bit.

I will say that for me, furikake and nori are pantry staples, but even if you don’t ordinarily use them in your cooking I would highly recommend getting them– not only for this recipe, which I will totally be adding to my recipe box, but for sprinkling on other things. Omelettes, rice, and pasta are all great with furikake seasoning– give it a try!

Nori Biscuits

2 cups flour (250g)

1 tbs. baking powder

1/2 tsp. salt

1 1/2 cups heavy cream, divided

2 sheets nori

Furikake seasoning

  • Preheat oven to 425 degrees F.
  • Combine flour, baking powder, and salt in a bowl.
  • Using a food processor or knife, chop the nori sheets into teeny tiny pieces– the smaller they are, the easier it will be to cut your biscuits. Add to flour mixture.
  • Pour in 1 1/4 cups of the cream and mix to form a soft dough. If it seems too dry, add more cream a little at a time until it’s soft and workable– not too sticky, though. I used probably an extra 2-3 tbs.
  • Turn dough onto a floured board and cut into biscuits. Brush tops with cream and sprinkle generously with furikake seasoning.
  • Bake 12-15 minutes, until bottoms are golden brown and the tops are springy.
  • Serve hot. A nice accompaniment is scallion cream cheese, made by mixing finely chopped scallions into softened cream cheese. (I used three scallions and 4 oz of cream cheese)

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