Now I have to change up all my Etsy! To celebrate, I'm having a biscuit with fresh strawberries and whipped cream.
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| Original Painting by Scatterbox Click the pic to buy. |
See my earlier Cat-Head Biscuits recipe post.
Here is a recipe for Herbed Buttermilk Biscuits from Wholefoods.
Herbed Buttermilk Biscuits
Herbs add fresh flavor to these tender biscuits, infusing the dough and also the butter brushed over the biscuit tops. A lovely accompaniment for just about any soup.
Ingredients
12 tablespoons (1 1/2 sticks) butter, divided
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 cup unbleached white flour
1 cup whole wheat pastry flour
1 teaspoon natural cane sugar
2 teaspoons baking powder
1/2 teaspoon sea salt, more to taste
1/2 teaspoon baking soda
2 teaspoons minced fresh sage leaves
1 cup buttermilk
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 cup unbleached white flour
1 cup whole wheat pastry flour
1 teaspoon natural cane sugar
2 teaspoons baking powder
1/2 teaspoon sea salt, more to taste
1/2 teaspoon baking soda
2 teaspoons minced fresh sage leaves
1 cup buttermilk
Method
Preheat oven to 400°F. Melt 4 tablespoons butter with rosemary and thyme. Set aside to infuse.
In the bowl of a food processor, pulse both flours with the sugar, baking powder, salt and soda. Dice remaining butter and add it to the flour. Pulse until mixture resembles coarse crumbs. Transfer mixture to a mixing bowl. (Alternatively, stir the ingredients together in a large mixing bowl. Using a pastry blender cut the butter into the flour mixture.) Stir in the sage leaves followed by the buttermilk.
Line a baking sheet with parchment paper. Drop tablespoons of dough onto the sheet in 12 even mounds. Brush the tops with the herb butter, and if desired, sprinkle with a little sea salt.
Bake the biscuits until golden brown and fragrant, 15 to 20 minutes. Cool on a wire rack for a minute or two before serving.
In the bowl of a food processor, pulse both flours with the sugar, baking powder, salt and soda. Dice remaining butter and add it to the flour. Pulse until mixture resembles coarse crumbs. Transfer mixture to a mixing bowl. (Alternatively, stir the ingredients together in a large mixing bowl. Using a pastry blender cut the butter into the flour mixture.) Stir in the sage leaves followed by the buttermilk.
Line a baking sheet with parchment paper. Drop tablespoons of dough onto the sheet in 12 even mounds. Brush the tops with the herb butter, and if desired, sprinkle with a little sea salt.
Bake the biscuits until golden brown and fragrant, 15 to 20 minutes. Cool on a wire rack for a minute or two before serving.
Nutrition
Per serving (1 biscuit/56g-wt.): 190 calories (110 from fat), 12g total fat, 7g saturated fat, 3g protein, 17g total carbohydrate (2g dietary fiber, 1g sugar), 30mg cholesterol, 260mg sodium
Thanks for that recipe! I've always wanted to make cat-head biscuits! Also, thanks for featuring our prints :)
ReplyDeleteYou are most welcome! We love YeeHaw Industries. I have a T-shirt & my hubby went to a one of your letterpress seminars in NC a few years back. We have our own letterpress, but unfortunately don't put it to use often enough.
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