Buttermilk Biscuits with Garlic and Sagecomments (0) April 15th, 2013
Makes about 1 dozen biscuits
1 1/2 cups unbleached flour
1 cup whole-wheat flour or wheat germ
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons honey or sorghum
4 tablespoons butter
1 generous teaspoon dried sage, crumbled
1 clove garlic, finely minced or pressed
7/8 cup nonfat or 1 1/2% fat buttermilk
Use whatever herb you like best, thyme, rosemary, chives and savory are all good choices. These are a fast, quick-bread to make, and it is a good project for children. If you don't prefer whole-wheat flour, use all unbleached. In the spring, it is wonderful to use chopped green garlic in place of the garlic clove.
Preheat oven to 400º F. Lightly oil a baking sheet.
In a non-reactive bowl, combine the flour, whole-wheat flour or wheat germ, salt, baking soda, baking powder, and sugar. Cut the butter into the flour mixture with a pastry cutter or 2 knives, until it is a coarse meal.
Stir the sage and garlic into the buttermilk, blending well. Pour the buttermilk into the dry ingredients and stir until just blended. Turn the dough out onto a lightly floured pastry marble or board. Gather the dough together and knead it into a smooth ball.
Roll the dough out gently with a floured rolling pin until it is about 3/4-inch thick. With a sharp knife or a pizza cutter, cut the dough into about 2 x 2-inch squares or 1 1/2 x 2 1/2-inch diamonds. Place the biscuits on the baking sheet. Bake them in a preheated oven for about 18 to 20 minutes, until they are just beginning to turn golden brown. Serve hot.
posted in: biscuits, herb biscuits, buttermilk biscuits with sage and garlic