Signet Marigold Biscuits
Arrange Signet marigold leaves on biscuit tops for a summery look and a spicy herbal flavor.
Prep Time:
30 mins
Total Time:
41 mins
Servings:
Makes about 38 biscuits.
Ingredients
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3 cups all-purpose flour
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1 Tbsp. baking powder
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1 Tbsp. sugar
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1 tsp. salt
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3/4 tsp. cream of tartar
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3/4 cup butter
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1-1/4 cups buttermilk
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1 egg white
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1 Tbsp. water
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Signet marigold flowers
Directions
1.
Preheat oven to 450 degrees F. In a large bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
2.
Turn dough out onto lightly floured surface. Knead by folding and gently pressing dough 4 to 6 strokes, just until dough holds together. Pat or lightly roll to 1/2 inch thick. Cut dough with floured 1-1/2-inch round, oval, or flower cookie cutters, rerolling scraps as needed. Place biscuits 1 inch apart on ungreased baking sheet; bake for 8 minutes.
3.
Meanwhile, in a small bowl combine egg white and water. Brush biscuits with egg white mixture. Arrange Signet marigold flowers and leaves on biscuit tops. Brush again with egg-white mixture. Return to oven; bake for 3 minutes more or until golden.
4.
Remove biscuits from sheet; cool on wire rack. Makes about 38 biscuits.
Nutrition information
Calories 72, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 11 mg, Sodium 118 mg, Carbohydrate 8 g, Total Sugar 1 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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