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
  • Makes: 38 biscuits
  • Prep: 30 mins
  • Bake: 11 mins 450°F

Signet Marigold Biscuits

Reviews (0)

2.5 by 2 people

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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.
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Nutrition Facts (Signet Marigold Biscuits)

  • Per serving:
  • 72 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 2 g monounsaturated fat ),
  • 11 mg chol. ,
  • 118 mg sodium ,
  • 8 g carb. ,
  • 1 g sugar ,
  • 1 g pro.
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