MUNG BEANS

60 grams peeled mung beans, rinsed
Pinch of salt

WET INGREDIENTS

200 grams buttermilk, cold from the fridge
40 grams sourdough starter, discard or active
10 grams (about 2 teaspoons) soy sauce or Maggi sauce
1 egg for egg wash

DRY INGREDIENTS

332 grams (2 ¾ cups) all-purpose flour
12 grams (1 tablespoon) granulated sugar
8 grams (2 teaspoons) salt
10 grams (2 teaspoons) baking powder
2 grams (a full ¼ tsp) baking soda
½ tsp turmeric
160 grams butter, cold, grated

AROMATICS

8 grams (about 3 tablespoons) Coastal Purple Shallot
8 grams (about 2 tablespoons) Northern Mountain Garlic, minced
40 grams sweet corn (from the can)
A handful (about 5 grams) chopped scallions
All of the cooked and cooled mung bean mixture

PREPARE THE MUNG BEANS

• Rinse the mung beans and put in a pot with about half a cup of water.
• Bring to a boil over medium heat, covered, and stir occasionally until the mung bean is tender. 
• Add a pinch of salt, and use a mortar and pestle to mash the bean into powder-like texture. Feel free to pour out any extra water if the mixture seems wet (it shouldn't be). You can also use a food processor, but don’t worry about completely puree the mixture. A bit of clumps is better in the final product. Let cool.

PREPARE THE DRY AND WET INGREDIENTS

• Mix the wet ingredients together until combined. If you don’t have a sourdough starter, feel free to substitute 1:1 with more buttermilk (240g total).
• Mix the dry ingredients together.
• Add wet ingredients and mix until just combined.
• Dump the mixture to a work surface and pat into a rectangular. To achieve the flakiest biscuits, do a few envelope folds by folding the top and bottom ⅓ of the dough into the middle and pat down.
• Repeat that 2 more times, wrap with cling wrap, then put in the freezer while the oven preheats.

FINISHING

• Preheat the oven to 400°F.
• Take the dough out of the freezer and cut into 8 pieces. Egg wash, top with a pinch of sea salt flakes, and bake at 400°F for 18-20 minutes, rotate half way, until the edges are brown. Enjoy warm.