Sweet Cream Biscuits with Lemon Verbena

Yield: 18 biscuits

Ingredients:

2 tablespoons finely chopped lemon verbena leaves
zest of 1 lemon
¼ cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, chilled and cut into cubes
1 egg, beaten
½ cup half-and-half
melted butter for brushing
sugar for sprinkling

Equipment Needed:

2-inch biscuit cutter; large baking sheet

Directions:

Preheat the oven to 425 degrees. Mix the verbena leaves, lemon zest and sugar in a medium bowl. Add the flour, baking powder and salt and mix well. Cut in ½ cup butter until the mixture resembles small peas. Add the egg and half-and-half and stir until just combined. Knead on a lightly floured surface a few times to form a dough. Pat into a ½ -inch-thick circle. Cut with a floured 2-inch biscuit cutter and place on a large baking sheet. Bake for 12 to 15 minutes or until light golden brown. Remove from the oven. Brush the hot biscuits with melted butter and sprinkle with sugar.

Note:

You may serve these biscuits with butter, crème fraiche, or sour cream, but they are good enough all by themselves. This is the perfect recipe for picnics, tea, or a Derby Party.

Adapted from Herbal Cookery From the Kitchens and Gardens of the St. Louis Herb Society, The St. Louis Herb Society, 2009, page 58.
This recipe was featured in the April 2024 issue of the Society’s newsletter The Thymes.
To obtain a copy of this recipe click on Sweet Cream Biscuits with Lemon Verbena

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