Sitting in my favorite rocking chic, inhaling the fresh scent of rosemary and slowly savoring recipe #3 from Grub.
This kids keep repeating in their best Martha pronunciation, "I smell a 'Herb'."
Yes , my loves, you do smell a herb.
Rosemary.
One thing I love about living in Southern California is the abundance of rosemary shrubs. I love walking past a rosemary shrub and rubbing my hand along while activating the aroma. It's heavenly!
It reminds me of what I dream cottage living in Avonlea would be like. Specifically, when I think of such herbs I think of gardens and tea, leading me to think about Anne and Miss Lavendar Lewis. I think Anne, Diana and Miss Lavendar Lewis would have loved these biscuits.
Today's selected recipe is truly scrumptious!
If I wasn't counting points and limiting wheat and gluten, I would have inhaled most of these delicious biscuits! I'm practicing my best self-restraint right now! It's difficult to say the least!
Rosemary-Butter Biscuits
Ingredients
3/4 cup whole-wheat pastry flour
1 1/4 cups unbleached all-purpose flour
1 tablespoon organic raw cane sugar
4 teaspoons baking powder
1/2 teaspoon fine sea salt
2 tablespoons fresh minced rosemary (I used between 1-1 1/2 tablespoons)
6 tablespoons cold, unsalted butter, cut into bits, plus more for serving
3/4 cups organic whole milk
Preheat oven to 400 degrees.
Sift flours, sugar, baking powder, and salt into large bowl. Stir in the rosemary. I used less than the 2 tablespoons suggested because I wasn't sure how our kids would like the flavor of rosemary. I didn't want the rosemary to overwhelm them. If you or your kids love herbs go for the 2 tablespoons or if you're enjoying a hearty fall meal I think the 2 tablespoons would be great! With a pastry cutter or fork, cut the butter into the dry ingredients until the mixture looks like coarse cornmeal.
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| Sifting the dry ingredients |
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| Cutting in the butter with a pastry blender. A fork would work also. |
Add the milk all at once and mix with a large spoon just until the dough forms into a ball. With lightly floured hands, knead the dough on a lightly floured surface just a couple of times, until it all comes together.
Roll out the dough about 1/2 inch thick, and then cut with a 2-inch biscuit cutter or drinking glass. We went with a drinking glass that measured about 2 1/2 inches in diameter. Place the biscuits on an ungreased baking sheet a few inches apart from each other. Bake until the biscuits are golden brown on top, about 15 minutes.
Remove from oven, cut a widthwise slit halfway into each biscuit and add a thin sliver of butter. Serve hot.
We made 13 biscuits with our 2 1/2-glass. If you're following Weight Watchers, each biscuit is 3 points.
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