Friday, April 18, 2014

A Recipe for Your Easter Brunch

had to add a picture.  I'm making progress on my squares!
Want to know what we're making for Easter with the family tomorrow?

Dill Horseradish Biscuits.  (You're welcome.)
1 cup all-purpose flour
1 cup cake flour
2-3 tablespoons chopped fresh dill
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cut into bits
1 cup scant buttermilk (I usually don't have buttermilk on hand, so I just add lemon juice or Apple Cider Vinegar to milk)
1 tablespoon prepared horseradish

Heat oven to 425 degrees. Mix dry ingredients. Cut in butter until pieces are size of sunflower seeds. Combine buttermilk and horseradish; briefly stir into flour mixture until sticky ball forms. Using floured hands, lightly roll dough into 10 balls and place on ungreased baking sheet. Brush with additional buttermilk; bake 14 minutes. Makes 10 biscuits.

This recipe was from our Asparagus to Zucchini cookbook.

No comments:

Post a Comment