Signet Marigold Biscuits

Arrange Signet marigold leaves on biscuit tops for a summery look and a spicy herbal flavor.

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Makes:
38 servings
Yields:
38 biscuits
Prep:
30 mins
Bake:
11 mins 450°F
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Signet Marigold Biscuits

Ingredients
1
tablespoon baking powder
1
tablespoon sugar
1
teaspoon salt
3/4
teaspoon cream of tartar
3/4
cup butter
1 1/4
cups buttermilk
1
egg white
1
tablespoon water
 
Signet marigold flowers

Directions

  1. Preheat oven to 450 degrees F. In a large bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.
  2. Turn dough out onto lightly floured surface. Knead by folding and gently pressing dough 4 to 6 strokes, just until dough holds together. Pat or lightly roll to 1/2 inch thick. Cut dough with floured 1-1/2-inch round, oval, or flower cookie cutters, rerolling scraps as needed. Place biscuits 1 inch apart on ungreased baking sheet; bake for 8 minutes.
  3. Meanwhile, in a small bowl combine egg white and water. Brush biscuits with egg white mixture. Arrange Signet marigold flowers and leaves on biscuit tops. Brush again with egg-white mixture. Return to oven; bake for 3 minutes more or until golden.
  4. Remove biscuits from sheet; cool on wire rack. Makes about 38 biscuits.

Nutrition Facts

(Signet Marigold Biscuits)
    Per serving:
  • 72 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 2 g monounsatured fat),
  • 11 mg chol.,
  • 118 mg sodium,
  • 8 g carb.,
  • 1 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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