| Lemon Verbena and Sage Biscuits March, 2007 Serves 12 / Lemon verbena has the most authentic lemon flavor of any herb, although you can substitute lemon balm (plus a little fresh lemon zest if you like a lot of lemon flavor). Ingredient tip: If you can find it, pineapple sage (Salvia elegans) makes a flavorful stand-in for regular sage. Serving tip: Serve for brunch with an egg-cheese casserole. 1 1/2 cups unbleached all-purpose flour 1 cup whole-wheat pastry flour 1/2 cup fine cornmeal 1/3 cup turbinado sugar 1 tablespoon baking powder 1/2 teaspoon sea salt 6 tablespoons cold unsalted butter, cut into pieces 1/4 cup snipped fresh lemon verbena leaves 1 tablespoon snipped fresh sage leaves 1/4 cup sliced almonds 1 egg 1 tablespoon fresh lemon juice 1 cup low-fat buttermilk 1 teaspoon vanilla extract 1 egg, beaten, for brushing 1. Preheat oven to 425°. In a large bowl, combine flours, cornmeal, sugar, baking powder, and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add lemon verbena, sage, and almonds; mix until combined. 2. In a separate bowl, whisk together the egg, lemon juice, buttermilk, and vanilla extract until smooth. Make a well in the center of the flour mixture; pour egg mixture into well. Mix together, folding lightly just until dough clings together. 3. Turn dough onto a lightly floured surface. With floured hands, pat dough into a 12-inch square. Cut into 12 squares. Transfer to an ungreased baking sheet. Brush tops with beaten egg. Bake for 12–15 minutes, or until lightly browned. Cool slightly on a baking rack; serve warm. PER SERVING: 216 cal, 34% fat cal, 8g fat, 4g sat fat, 40mg chol, 5g protein, 31g carb, 2g fiber, 217m sodium |
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