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Fantastic Feasts: Blue Bantha Biscuit Bites

Contributed by
May 4, 2018

A long time ago, in a galaxy far, far away… yeah, you know the rest. What you may not know is that there’s no need to go to an entirely different star system to get your hands on your very own blue Bantha biscuit bites!

Banthas, a species of large, hairy mammal with massive spiraling horns found on the planet Tatooine, look a bit like a bad one-night stand between a buffalo and a shag carpet. Often domesticated, they were used predominantly as transportation by the Tusken Raiders… and as a source of brilliant blue milk and rich savory meat.

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Of course, for us Earth dwellers, getting our own Bantha milk and meat can be a bit difficult, but we’ve managed to modify a recipe of our own to come close to how we’d like to think an actual Bantha Bite might taste.

These easy-to-make and conveniently encapsulated bun-and-burger bites are a blend of both sweet and savory and are the perfect meal to serve to any Jedi looking for a quick kick of protein. 

To make your own blue Bantha Bites, you will need:

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  • 3 cloves garlic, minced
  • 1 lb lean ground Bantha beef (if you can't get Bantha, regular beef is fine.)
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 6 oz. can of tomato paste
  • 1 7 oz. can of diced mushrooms
  • 3 tablespoons Worcestershire sauce
  • ½ teaspoon onion powder
  • ¼ cup diced onion
  • 1 tablespoon barbecue sauce
  • 1 cup shredded cheese
  • 1 tablespoon sesame seeds
  • 2 tablespoons butter, melted
  • Salt and pepper to taste
  • 2 cups all-purpose flour + ½ cup for dusting
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons very cold butter, diced
  • 1 cup buttermilk
  • Blue food coloring

You will also need:

  • Small saute pan
  • Crockpot or large stock pot
  • Spoon
  • Knife
  • Large bowl
  • Circular cookie cutter or drinking glass
  • Cookie sheet

Saute your ground beef with the diced onions and garlic until the onions are translucent and the beef is browned. 

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Drain.

In a crockpot or large heatproof stockpot over medium heat, combine your ketchup, brown sugar, tomato paste, the entire can of sliced mushrooms (liquid and all), Worcestershire sauce, onion powder, and BBQ sauce and stir to mix.

Add the browned beef, garlic, and sautéed onions and mix well.

Cover and cook over medium heat, stirring occasionally until thickened. It should take about 30-40 minutes. Alternately, you can make this early in the day and simply allow to simmer on the stove (or crockpot) on low for up to three hours. Just make sure you keep an eye on it, stirring occasionally, and add in a bit of water now and then to keep it from getting dry and burning on the bottom. It’s a delicious slow-cooked recipe that only gets better the longer it’s allowed to cook!

While that’s cooking, let’s make our Bantha biscuits.

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Preheat your oven to 375F/190C.

In a large bowl sift together your 2 cups of flour with your baking soda, baking powder, and salt. 

Cut in your cold butter. Using either your hands or a food processor, combine until the butter is well crumbled into the mixture. It should feel grainy but still dry. 

Add a few drops of blue food coloring to your buttermilk and mix until you are happy with the color. We went for a deep, rich blue.

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Drizzle your blue buttermilk into your dry flour mixture, about ¼ of a cup at a time, and mix. 

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You want the dough to just come together, so adjust how much buttermilk you need. Depending on the humidity of the day and how cold your butter was, you may not need all the buttermilk.

When your dough comes together, turn out onto a floured surface and knead approximately five times.  You want to handle this dough as little as possible.  Overworking it will result in tough biscuits, so the less you mess, the better.  Knead it just enough to cover it with flour and keep it from sticking to your hands. 

Pat it out flat (don’t roll it) to an approximate thickness of ½ an inch. 

Using your circular cookie cutter, cut out a circle.

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Place approximately 1 teaspoon of shredded cheese into the center of your dough circle and add an additional tablespoon of your cooked Bantha beef mixture on top. 

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Gently fold up and pinch the edges of your biscuit around your mixture, sealing it into the middle.  Make sure it’s fully sealed.  You don’t want any Bantha blowouts as they bake.

Pat into a round ball and place onto your cookie sheet, pinched side down.

Repeat with your remaining Bantha biscuit dough and your Bantha Beef mixture.  You should be able to make approximately 10-12 Bantha biscuit bites.

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Brush with a mixture of your melted butter and a few drops of blue food coloring and sprinkle with sesame seeds.

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 Pop the whole tray into the oven and allow to cook for 9-12 minutes. 

When they’re all cooked up, allow to cool and then serve immediately with a nice Dagobah side salad and a tall glass of Bantha milk.

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Mmm… Bantha. It’s what’s for dinner!

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Each recipe makes around 12 bites, and any leftovers can be dropped into the frozen tundra of Hoth (or your freezer) and stored for a later date.