- Cooking Time:
- Servings: 12
- Preparation Time:
BackstoryI'm trying to use up all my herbs in the garden cuz a frost is lurking. I have verbena coming out of my ears! These are wonderful biscuits and freeze beautifully, so I may save some for T'Day.
NOTES : Lemon verbena has the most authentic lemon flavor of any herb, although you can substitute lemon balm (plus a little fresh lemon zest if you like a lot of lemon flavor). Ingredient tip: If you can find it, pineapple sage (Salvia elegans) makes a flavorful stand-in for regular sage.
Serving tip: Serve for brunch with an egg-cheese casserole.
- 1 1/2 cups unbleached all-purpose flour
- 1 cup whole-wheat pastry flour
- 1/2 cup fine cornmeal
- 1/3 cup turbinado sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 6 tablespoons cold unsalted butter -- cut into pieces
- 1/4 cup snipped fresh lemon verbena leaves
- 1 tablespoon snipped fresh sage leaves
- 1/4 cup sliced almonds
- 1 egg
- 1 tablespoon fresh lemon juice
- 1 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 1 egg -- beaten, for brushing
- Preheat oven to 425°.
- In a large bowl, combine flours, cornmeal, sugar, baking powder, and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs.
- Add lemon verbena, sage, and almonds; mix until combined.
- In a separate bowl, whisk together the egg, lemon juice, buttermilk, and vanilla extract until smooth.
- Make a well in the center of the flour mixture; pour egg mixture into well.
- Mix together, folding lightly just until dough clings together.
- Turn dough onto a lightly floured surface.
- With floured hands, pat dough into a 12-inch square.
- Cut into 12 squares.
- Transfer to an ungreased baking sheet.
- Brush tops with beaten egg.
- Bake for 12–15 minutes, or until lightly browned.
- Cool slightly on a baking rack; serve warm.