Savory Herb Biscuits Recipe
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Preparation and Baking Time
- 1 cup and 2 Tablespoons All Purpose Flour, Sifted
- 1/4 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Pinch Sea Salt
- 2 Tablespoons Shortening
- 1/2 Cup Buttermilk
- 1/4 Cup Fresh (or) 1/2 Cup Dried Herbs (Examples: anise, caraway, garlic, fennel, marjoram, mint, oregano, parsley, rosemary, thyme), Finely Chopped
- Preheat the oven to 500 Fahrenheit or 250 Celsius.
- Into a bowl, or biscuit trough, dump all of the dry ingredients (i.e. flour, baking soda, baking powder, salt) and and the shortening.
- Carefully combine the dry ingredients with the shortening using a fork or electric mixer.
- If using fresh herbs, cut them up into finely chopped pieces. For dried herbs, you can use a knife to dice them up or a mortar and pestle to grind them into smaller piece; but, be careful not to grind them into a powder. You can experiment with using different combinations of herbs for a variety of seasonal flavors.
- Add the herbs and the liquid ingredients (i.e. buttermilk) into the bowl with the other ingredients.
- Mix the ingredients together. Be careful not to overwork the dough or it will get tough and will not bake properly.
- Use the dough to make biscuits. Method 1: Sprinkle a flat surface with flour and use a rolling pin to roll out the dough into a flat sheet that is about 1/2 inch thick. Use a glass or biscuit cutter to cut out the biscuits. Method 2: Use a large spoon to make rounded dollops of dough that are placed directly onto the baking sheet.
- Place the biscuits on an ungreased baking sheet. If you have problems with your baking sheets always sticking, then you can use a small amount of olive oil or to lightly grease the pan.
- Bake the biscuits for 10 minutes or until golden brown.
- Remove the biscuits from the oven and let cool on a baking rack.
- For additional flavor, you can also very lightly brush the biscuits with melted butter once they have been removed from the oven.
Some of the ingredients can be substituted if you do not have enough of that particular ingredient available within your kitchen.
- Use 1/2 cup of whole milk and 1 teaspoon of vinegar instead of the buttermilk. Also, lemon juice can be substituted for the vinegar.
- Use unsalted butter for shortening. It is better to use half butter and half shortening if possible.
- Although sea salt is listed in the recipe, you can use any type of finely ground salt such as kosher salt, Himalayan salt, or standard table salt.
- Any type of delicious tasting herbs, or combination of edible flowers and herbs, can be used. Examples are allspice, anise, caraway, cinnamon, celery, chives, fennel, lavender, marigold, marjoram, mint, oregano, parsley, rose, rosemary, savory, thyme, watercress, onion, or garlic. You could even experiment with zest from the peels of various fruits.
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