INGREDIENTS

INSTRUCTIONS

From: Gravity Girl <gravity@PEAK.ORG>  Date: 22 Aug 1995 14:40:19 -0500
These are from a book called  Biscuits and Scones by Elizabeth Alston,
available at any typical  public library. However, there is a slight
variation to her recipe  contained herein (not exactly same as hers).
BTW, I have found her book to vary from recipe to recipe.  These are
delicious and easy, while some others have been impossible disasters.
Heat oven to 375 F.  Mix flour, baking powder, cheese, salt & pepper
in one bowl.  In another, whisk together buttermilk, oil, egg, lemon
juice, garlic, chives and basil until well blended. Scrape herb
mixture into flour.  Stir with a spoon until a soft dough forms. Give
10-15 kneads on a lightly floured surface. Gather into a ball and cut
in half. Place both halves on a cookie sheet and roll and pat each
into an 8" round. Cut each circle into 8 wedges (cut almost all the
way through dough, but not quite ~- basically, you're scoring deeply)
Bake 15-20 mins until lightly browned.  Author says to cool on wire
rack for 5 mins and cool at least 20 more  mins before eating.  We ate
them immediately and they were delicious.  The whole thing took about
30 mins to the table, and everyone loved  them. I have had requests for
this recipe since. They are even better  the next day, when the flavors
have blended. Author's version calls  for an additional teaspoon of
chopped fresh herbs -- marjoram, thyme,  or oregano. However, they were
perfect as above. Add what you like,  but she says mint is yucky, as
are woody herbs, such as rosemary.  NOTE: Be extra careful measuring
salt -- the cheese makes these a  sort of salty treat already.
REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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