Curry Biscuits

• 3 sticks unsalted butter at room temperature
• 2/3 cup sugar
• 3 cups flour
• 2 1/4 teaspoons Kala brand West Indian curry powder
• 1 1/2 teaspoons sweet paprika
• 1/2 teaspoon chili powder
• 1 1/2 teaspoons tumeric
• 1/4 teaspoon cayenne
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 350F.
2. Cream the butter and the sugar until light and fluffy, approximately 5 minutes in a Kitchenaid. Scrape down occasionally with a rubber spatula.
3. Meanwhile sift the flour together with all the spices (the rest of the ingredients on the list).
4. Add the dry ingredients to the butter mixture and beat until blended, scraping the sides of the bowl as necessary.
5. Divide the dough in half and roll each half between 2 pieces of waxed paper until 3/16 inch thick. Refrigerate at least 1/2 hour and up to 3 days. The dough can also be well wrapped and frozen at this point. Defrost to refrigerator temperature before proceeding.
6. Roll the dough into logs 1 to 1 1/4 inches in diameter, chill until firm enough to slice, and cut into slices 1/8 to 3/16 inch thick. Bake on a parchment-lined baking sheet until slightly colored, about 10-12 minutes When done, cool on a wire rack. Store the biscuits in an air tight container for a week or much longer in the freezer.

butter, sugar, flour, curry powder, sweet paprika, chili powder, tumeric, cayenne, salt, freshly ground black pepper

Taken from food52.com/recipes/25158-curry-biscuits (may not work)