Preparation

• 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