Recipe

January 29, 2009

Savoury Herb & Spice Biscuits Recipe

Recipe:

Step 1: Preheat oven to 425°F.

Step 2: Combine first 10 ingredients in bowl or food processor; pulse until well combined. Add butter and pulse until mixture resembles coarse breadcrumbs (alternatively, stir together dry ingredients in large bowl; using a pastry blender, cut in butter until mixture resembles coarse crumbs). Transfer to a mixing bowl.

Step 3: Add buttermilk, stirring with a fork until just combined. With floured hands, gather dough together and knead gently into a ball.

Step 4: Turn dough out onto a lightly floured surface. Roll out into a circle, about 9″ round and 1/2″ thick. Cut into 12 wedges. Transfer wedges to parchment paper-lined baking sheet. Brush dough with cream. Bake for 10 to 12 minutes or until golden. Let cool on rack.

Ingredients

2 cups flour
2 tbsp chopped fresh parsley
4 tsp baking powder
2 tsp dried dill
2 tsp dried oregano
1 tsp caraway seeds
1 tsp paprika
1/2 tsp crumbled dried sage
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, cubed
3/4 cup buttermilk
1 tbsp 10% cream

Directions

Yield:

Step 1: Preheat oven to 425°F.

Step 2: Combine first 10 ingredients in bowl or food processor; pulse until well combined. Add butter and pulse until mixture resembles coarse breadcrumbs (alternatively, stir together dry ingredients in large bowl; using a pastry blender, cut in butter until mixture resembles coarse crumbs). Transfer to a mixing bowl.

Step 3: Add buttermilk, stirring with a fork until just combined. With floured hands, gather dough together and knead gently into a ball.

Step 4: Turn dough out onto a lightly floured surface. Roll out into a circle, about 9" round and 1/2" thick. Cut into 12 wedges. Transfer wedges to parchment paper-lined baking sheet. Brush dough with cream. Bake for 10 to 12 minutes or until golden. Let cool on rack.

Photographer:

©istockphoto.com/Ivan Mateev