Savory Herb Biscuits (Sage and Caraway) With Garlic Butter
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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INGREDIENTS
Nutritionbiscuits
- 2tablespoons extra virgin olive oil
- 2cups flour
- 1 1⁄4teaspoons caraway seeds
- 1⁄2
- 1⁄4teaspoon dry mustard
- 3teaspoons baking powder
- 1teaspoon salt
- 1⁄4cup shortening
- 3⁄4cup 2% low-fat milk
garlic butter
- 1⁄4
- 1⁄4teaspoon garlic powder
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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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