• Cooking Time:
  • Servings: 12
  • Preparation Time:


I'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.

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