Savory Herb Biscuits (Sage and Caraway) With Garlic Butter
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Great dinner biscuits warm from the oven. Go nicely with soup & salad or the main course. If using self-rising flour omit baking powder & salt.
- Ready In:
- 20mins
- Serves:
- Yields:
- Units:
Nutrition Information
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People talking
ingredients
-
biscuits
- 2 tablespoons extra virgin olive oil
- 2 cups flour
- 1 1⁄4 teaspoons caraway seeds
- 1⁄2 teaspoon sage leaf, crumbled
- 1⁄4 teaspoon dry mustard
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup shortening
- 3⁄4 cup 2% low-fat milk
-
garlic butter
- 1⁄4 cup butter, melted
- 1⁄4 teaspoon garlic powder
directions
- Preheat oven to 450°F.
- Lightly grease a cookie sheet with olive oil.
- In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
- Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
- Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough).
- Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
- Roll out dough into a circle about 1/2" thick.
- Cut using a floured 1 1/2" biscuit cutter or cookie cutter.
- Gather up scraps of dough and re-roll and cut out remaining biscuits.
- Place on greased cookie sheet about 1/2 inch apart.
- Bake for 10-12 minutes (until golden brown).
- Mix garlic powder in butter.
- Serve biscuits hot with garlic butter.
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RECIPE MADE WITH LOVE BY
@littleturtle
Contributor
@littleturtle
Contributor
"Great dinner biscuits warm from the oven. Go nicely with soup & salad or the main course. If using self-rising flour omit baking powder & salt."
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Oh my gosh, yum!!!! A perfect combination of herbs, and the garlic butter is soooo good with them! I subbed half the flour for white whole wheat, and used soy milk instead of dairy, with great results. I also didn't melt the margarine for the garlic butter -- just mixed the garlic powder into soft margarine and left it spreadable. They are now my new standard for serving with creamy potato soup. Thanks for sharing!
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Oh my gosh, yum!!!! A perfect combination of herbs, and the garlic butter is soooo good with them! I subbed half the flour for white whole wheat, and used soy milk instead of dairy, with great results. I also didn't melt the margarine for the garlic butter -- just mixed the garlic powder into soft margarine and left it spreadable. They are now my new standard for serving with creamy potato soup. Thanks for sharing!
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We loved these biscuits! My Great Uncle Emil Placek (a Czech who married my Irish Great Aunt Loretta Sullivan) taught us the wonders of using caraway. This was a new & happy one for me + I adore garlic. Yum! I made them for Sun brunch & served w/bacon & Recipe #197798 by cookiedog to admiring smiles from my DH. I do so love it when that happens. Thx for sharing this recipe. It is a keeper for us.
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