I love weekend mornings because I can make a nice breakfast like biscuits or pancakes with Kim, and we’ll just have a lovely morning feast, with jams and butters and syrups, coffee and orange juice, the whole sha-bang.
Well, this morning I made Basil and Italian seasoned biscuits. I got the recipe from the cookbook, “Betty Crocker’s Comfort Food,” but of course I made a few liberties with the ingredients. First of all, I cut the recipe in half than the one listed below. Instead of 1/2 cup of buttermilk I did 1/4 cup of buttermilk and 1/4 cup of yogurt/milk. And did half whole wheat flower and half all-purpose flour. Oh, and instead of 1/2 tablespoon of butter, I put in a little banana.
1 cup all-purpose (I did 1/2 all-purpose, 1/2 whole wheat)
1 teaspoon baking powder
1 teaspoon herb: Italian seasoning and basil
1/4 teaspoon salt
1/2 baking soda (which I just realized I forgot)
1 tablespoon shortening
1/2 cup buttermilk (I did 1/4 buttermilk, 1/4 yogurt/milk)
1/2 tablespoon banana
400 degrees. mix flour, baking poweder, herbs, salt, baking soda. Cut in shortening (using pastry cutter or two knives), until mixture looks like fine crumbs. Sir in buttermilk until dough leaves sides of bowl.
On lightly floured surface, knead dough for 10 minutes. Roll dough about 1 inch thick, and cut with cookie cutter (or cup). Place on ungreased cookie sheet. Brush with butter if you want.
Bake 14 to 16 minutes. Eat immediately!
What I thought:
Well I forgot the baking soda, so that could have been one reason why they didn’t rise that much as they were supposed to; they were more like drop biscuits. I liked them a lot and I made Italian and oregano scrambled eggs with onion and mushroom too. Soooo good.