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Sour MIlk Herb Biscuits

March 22, 2006

2 cups all-purpose flour

2 teaspoons double-acting baking powder (or 3 teaspoons low-sodium baking powder)

1/2 teaspoon baking soda

1/3 cup canola oil

1 tablespoon lemon juice with enough skim milk added to make 1/2 cup

One of the following herb mixtures:

2 tablespoons minced fresh chive or oregano blossoms

2 tablespoons minced fresh basil or 2 teaspoons dried basil (Nice with orange juice substituted for the milk. If using this substitution, omit lemon juice from recipe.)

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1 teaspoon minced fresh mint with 2 teaspoons minced fresh parsley and 1 teaspoon minced chives. (Can substitute fresh mint with 1/2 teaspoon dried mint.)

Combine flour, baking powder, herbs and baking soda in a medium bowl. In a separate bowl, add oil to milk mixture. Do not stir. Make a hole in the center of the dry ingredients and pour in liquid. Stir lightly with a fork until dough pulls away from the side of the bowl. Flours vary, so you might have to add more liquid. Turn the dough out onto a lightly floured board and roll it out to 1/2-inch thickness. Cut as many biscuits out of the dough as possible and place them, touching one another, on an ungreased cookie sheet. Lightly reroll remaining dough and cut more biscuits until all the dough is used. Bake in a 450-degree oven for 10 minutes or until lightly browned. Serve hot.

From "Sage Cottage Herb Garden Cookbook" by Dorry Baird Norris

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