Recipes

Lemon Verbena And Sage Biscuits

Biscuit  Bread  Breakfast  Brunch  Dinner  Lunch  Oven  Roll 

• Servings: 12
• 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.

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.