Lemon Verbena And Sage Biscuits
  • 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
  1. Preheat oven to 425°.
  2. In a large bowl, combine flours, cornmeal, sugar, baking powder, and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs.
  3. Add lemon verbena, sage, and almonds; mix until combined.
  4. In a separate bowl, whisk together the egg, lemon juice, buttermilk, and vanilla extract until smooth.
  5. Make a well in the center of the flour mixture; pour egg mixture into well.
  6. Mix together, folding lightly just until dough clings together.
  7. Turn dough onto a lightly floured surface.
  8. With floured hands, pat dough into a 12-inch square.
  9. Cut into 12 squares.
  10. Transfer to an ungreased baking sheet.
  11. Brush tops with beaten egg.
  12. Bake for 12–15 minutes, or until lightly browned.
  13. 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.