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.
Lemon Verbena and Sage Biscuits
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Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Lemon Verbena and Sage Biscuits
Amount Per Serving
Calories 216
% Daily Value*
Cholesterol 40mg
13%
Sodium 217mg
9%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
8%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 216 cal, 34% fat cal, 8g fat, 4g sat fat, 40mg chol, 5g protein, 31g carb, 2g fiber, 217m sodium
