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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Remove biscuits from sheet; cool on wire rack. Makes about 38 biscuits.

Nutrition Facts

72 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 11 mg cholesterol; 118 mg sodium. 34 mg potassium; 8 g carbohydrates; 0 g fiber; 1 g sugar; 1 g protein; 437 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

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