- Cook Time
- Prep Time
- 12 ServingsServings
- 3 tablespoons butter, divided
- 1 small onion, finely chopped
- 2 Cloves garlic, minced
- 2 cups Flour
- 1 tablespoon Baking powder
- 1 teaspoon salt
- 1/2 teaspoon Baking soda
- 1/3 cup Vegetable shortening
- 1 cup buttermilk
- 1/2 cup slivered California almonds, toasted and coarsely chopped*
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh herbs (combination of sage, rosemary and thyme)
1 Preheat oven to 450°. In small skillet over medium heat melt 1 tablespoon butter; add onion and garlic.
2 Cook 5 minutes, stirring occasionally. Remove from heat; cool completely.
3 In medium bowl mix flour, baking powder, salt and baking soda; cut in shortening with pastry blender or 2 knives.
4 Particles of fat should remain; pea size is too big and coarse meal is too small. Stir in buttermilk, almonds, onion mixture, parsley and remaining herbs to make a soft dough.
5 Turn dough out onto lightly floured surface; knead just until dough comes together.
6 Place biscuits on ungreased baking sheet, spacing 1 inch apart; bake 10 to 15 minutes or until golden brown.
7 Remove from oven. Melt remaining 2 tablespoons butter; brush on biscuit tops. Serve hot or warm.
Source: Almond Board of California