Wine & Country Living
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Chickpea Flour Panisse Biscuits
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Serves 4
1-quart boiling chicken or vegetable stock
2-cups chickpea flour
1-tablespoon olive oil
1-teaspoon black pepper
4-cups corn oil
Method:
Oil an 8 x 8 inch pan, set pan aside. In a sauce pot add chickpea flour, add boiling stock and whisk until well blended. Over medium high heat, cook mixture until thickening; about 6-8 minutes. Pour mixture into oiled pan, spread out evenly and cool on kitchen counter until room temperature. Cover pan in plastic wrap; poke a hole in top of plastic to allow internal heat to escape. Place pan in refrigerator over night. Next day, remove pan from refrigerator and cut cold raw dough into squares the size you desire. In Dutch oven, add cold corn oil and over medium high heat, bring oil to 350 degrees. With a slotted spoon, lower cuts of raw dough, one at a time into hot fat; do not crowd. Cook dough until golden brown and floating. Remove biscuits with slotted spoon, drain on paper toweling and while hot sprinkle biscuit tops lightly in coarse salt; keep warm until use. As pictured, you might layer other foods on top of the cooked biscuit and top again with a complimentary sauce, being sure the entire dish is placed on a heat resistant pan. Place dish under a broiler to meld foods for a few moments. You can also serve warm Panisse Biscuits with homemade farm butter, raw honey, cut fruits and sliced meats.
