Draw a tasty thread between parts of your meal
Sometimes I like to connect all the components of a meal together with a common thread of flavor. It brings it all together in a tasty way.
The other night, I made an Italian herb crusted meat dish for the carnivores in the house and thought it might be nice to bring that flavor over into the bread as well.
Generally, Italian dressing is made from a combination of herbs and spices mixed with olive oil and vinegar . Just the spices and herbs - without the oil and vinegar - can be used as a rub for meat dishes or as an addition to veggies or as a mix in for bread.
The biscuits I made were free-form and full of ridges and valleys where that can be covered in butter with a bit of the herbs mixed in or they are great just as they are fresh from the oven.
Of course when you make these biscuits you will want to serve them with a salad with - take a guess - Italian dressing?!
There's nothing difficult about these buscuits or especially fancy about them. They are delicious and they go so well with food that includes the same spices.
Italian Herb Biscuits
Biscuit mix2 cups of flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 tespoon of salt
1 cup of cold buttermilk
4 tablespoons of butter, room temperature.
1 tablespoon of sugar
Herb add-ins
1 tablespoon of garlic salt
1 tablespoon of onion powder
1 tablespoon of sugar
2 tablespoons of dried oregano
1 teaspoon of black pepper
1/4 teaspoon of dried thyme
1 teaspoon of dried basil1 tablespoon of dried parsley
1/4 teaspoon of celery salt
2 tablespoons of salt
- Preheat oven to 475 degrees and lightly grease a baking sheet.
- Measure out the dry biscuit ingredients and add the butter and the cold milk to them and stir until just combined.
- Add in the herb mixture.
- Drop by 1/4 cupfuls onto baking sheet about 2 inches apart.
- Bake for 10-15 minutes.
