Chock-full of almonds, these biscuits are an updated version of a Southern classic. With their crunchy character, they always garnered praise from patrons at Dairy Hollow House, the inn I ran with my husband, Ned. The inn is now a non-profit retreat for writers. It provides them with the solitude they need to create.—Almond Board of California, x, California
- 3 tablespoons butter, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup shortening
- 1 cup buttermilk
- 1/2 cup coarsely chopped almonds, toasted
- 2 tablespoons minced fresh parsley
- 1-1/2 teaspoons minced fresh sage or 1/2 teaspoon dried sage
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- In a skillet, melt 1 tablespoon butter; saute onion and garlic until tender. Cool completely. Combine the flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add the buttermilk, almonds, parsley, sage, rosemary, thyme and onion mixture; stir just until mixed.
- Turn onto a floured surface; knead lightly for 1 minute. On a floured surface, roll dough to a 1/2-in. thickness. Cut with a 2-in. round biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10 to 15 minutes or until golden brown. Melt remaining butter and brush over warm biscuits. Yield: 1 dozen.
Originally published as Savory Almond-Buttermilk Biscuits in Taste of Home October/November 1993, p19
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