| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
8 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 1 1/2 |
tb |
Double-acting baking powder |
| 3/4 |
ts |
Baking soda |
| 3/4 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 3/4 |
c |
Butter; cold |
| 1 |
|
Egg; slightly beaten |
| 3/4 |
c |
Buttermilk |
| 1/2 |
c |
Fresh herbs; * see note |
INSTRUCTIONS
Recipe by: Elizabeth Powell Preparation Time: 0:40
Sift dry ingredients together. Cut butter into tablespoons and, with a
pastry blender, blend into dry ingredients until texture is that of
cornmeal. Stir parsley, chives, and oregano/thyme with 1/2 cup buttermilk
into beaten egg and add mixture to flour mixture. Stir quickly, adding
remainder of buttermilk as necessary until dough forms a ball. Turn onto
floured surface and knead once. Let dough rest for a minute, then roll out
to 3/4" thickness. Cut into 2" rounds. Place biscuits on buttered baking
sheet, 1" apart. Bake at 400 degrees for 15 minutes or until golden brown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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