Ingredients

• • 2 bags of Shortcake Mix
• • 10 tbsp salted butter, divided
• • 1 to 1 ½ cups whole milk
• • 2 tsp vanilla extract
• • ⅓ cup dark brown sugar
• • ⅓ cup, plus 1 tbsp toasted benne (sesame) seeds
• • 1 tbsp Turbinado sugar, for topping
• • Vanilla buttercream, optional

While prepping for the second annual Food + Wine Classic here in Charleston, I’ve been testing various recipes that reflect the flavors, beauty, and deep history of the Lowcountry. One idea that I tested was inspired by the Charleston classic, a benne seed wafer/cookie. This recipe has long-rooted ties to the Charleston area and was brought into the fold of our culinary history by way of West African culture informing the melting pot of the Lowcountry and Gullah areas.

Benne seeds, which is the West African term for a sesame seed, were believed to bring good luck and were used for various culinary purposes before evolving into the crispy, sweet benne wafers popular in the Lowcountry, particularly Charleston, South Carolina. The tradition of giving benne wafers as a symbol of good luck continues today.

And I could not believe that twenty years into our handmade biscuit business, I had yet to make a benne seed biscuit! With the upcoming festival, I thought this would be the perfect opportunity to showcase a flavor that is quintessentially Charleston. These Benne Seed Biscuits are rich in flavor. Caramelized dark brown sugar brings a depth to the toasty, savory flavor of the benne seed. It’s a great balance of sweet, but not too sweet, and comes together as a beautiful dessert and homage to my hometown. The biscuits pair wonderfully with a dollop of vanilla buttercream on top, but they are just as good on their own straight out of the oven!

Instructions:

1. Preheat the oven to 400ºF.
2. In a large mixing bowl, add the Shortcake Biscuit Mix. Set aside 1 cup of flour in a small separate bowl for dusting.
3. Add 8 oz of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add in the dark brown sugar and benne seeds. Mix with your hands to incorporate.
4. Then, make a well in your flour mixture and add in 1 cup whole milk slowly. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional whole milk a small amount at a time.
5. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
6. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
7. Melt the rest of the butter and brush the top of each biscuit. Sprinkle with extra benne seeds and Turbinado sugar.
8. Bake for 16-18 minutes, rotating the pan halfway through.
9. Once baked, optionally top the biscuits with a dollop or drizzle of vanilla buttercream. Enjoy!
   

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Shortcake Biscuit Mix