Herbed Buttermilk Biscuits
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Toasted wheat germ||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Snipped fresh dill||1 Tablespoon|
|Snipped fresh parsley||1 Tablespoon|
|Snipped fresh chives/Green onion tops||1 Tablespoon|
|Unsalted butter||2 Tablespoon, cut into pieces|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Olive oil||2 Tablespoon|
1 Preheat the oven to 450° F.
Lightly grease a baking sheetand set aside.
In a large bowl, stirtogetherthe flour, wheat germ, sugar, baking powder, baking soda, and salt.
Stir in the dill, parsley, and chives.
2 Usinga pastry blender or 2 knives, cut in the butter un til the mixture resembles coarse crumbs.
With a mixing spoon, make a well in the center of the dry ingredients and pourin the butter milk and oil.
Stir until just combined.
3 Place the dough on a lightly floured surface.
Using a lightly floured rolling pin, roll out the dough until 1/2 inch thick.
Using a 3-inch biscuit cutter, cut out rounds, gently rerolling the scraps, to make 9 biscuits.
Transfer the biscuits to the prepared baking sheet and bake for 10 to 12 minutes or until golden.