Lemon Verbena and Sage Biscuits
  • 1 1/2cups unbleached all-purpose flour
  • 1cup whole-wheat pastry flour
  • 1/2cup fine cornmeal
  • 1/3cup turbinado sugar
  • 1tablespoon baking powder
  • 1/2teaspoon sea salt
  • 6tablespoons cold unsalted buttercut into pieces
  • 1/4cup snipped fresh lemon verbena leaves
  • 1tablespoon snipped fresh sage leaves
  • 1/4cup sliced almonds
  • 1 egg
  • 1tablespoon fresh lemon juice
  • 1cup low-fat buttermilk
  • 1teaspoon vanilla extract
  • 1 eggbeaten, for brushing
  1. Preheat oven to 425°. In a large bowl, combine flours, cornmeal, sugar, baking powder, and salt. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Add lemon verbena, sage, and almonds; mix until combined.
  2. In a separate bowl, whisk together the egg, lemon juice, buttermilk, and vanilla extract until smooth. Make a well in the center of the flour mixture; pour egg mixture into well. Mix together, folding lightly just until dough clings together.
  3. Turn dough onto a lightly floured surface. With floured hands, pat dough into a 12-inch square. Cut into 12 squares. Transfer to an ungreased baking sheet. Brush tops with beaten egg. Bake for 12–15 minutes, or until lightly browned. Cool slightly on a baking rack; serve warm.
Recipe Notes
Nutrition Facts
Lemon Verbena and Sage Biscuits
Amount Per Serving
Calories 216
% Daily Value*
Cholesterol 40mg 13%
Sodium 217mg 9%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 216 cal, 34% fat cal, 8g fat, 4g sat fat, 40mg chol, 5g protein, 31g carb, 2g fiber, 217m sodium