Cheddar buttermilk biscuits with fresh parsley, sage, rosemary and thyme (Recipe here)
This one’s pretty straightforward: biscuits with the namesake of Simon & Garfunkel’s 1966 album, Parsley, Sage, Rosemary and Thyme. The name comes from the song “Scarborough Fair/Canticle,” which combined Paul Simon’s lyrics with lyrics from a traditional U.K. ballad.
Slightly adapted from Sweet Pea’s Kitchen
Makes about 24 biscuits 2-3-inch biscuits.
1 3/4 c all-purpose flour
3/4 c corn meal
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 stick butter, cut into 1/2-inch pieces
2 c shredded cheddar cheese
3 tbsp Parmesan cheese (finely shredded or the kind that comes in a plastic container)
1 scallion, chopped
2 garlic cloves, minced
2 tbsp finely-chopped flatleaf parsley
2 tbsp finely-chopped sage
2 tsp finely-chopped thyme
1 tsp finely-chopped rosemary
1 1/3 c well-shaken buttermilk
• Preheat oven to 450 degrees. Line two large baking sheets with parchment paper.
• With an electric mixer, combine flour, cornmeal, baking powder, baking soda and salt. Add the butter and use a fork to mix with the flour mixture. Mix on medium-low speed until the butter is in tiny pieces, no larger than the size of small peas (it should look like coarse cornmeal).
• Stir in the cheese, scallions, garlic and herbs, then stir in the buttermilk until it’s just combined.
• Drop dough in equal mounds about 2 inches apart on the baking sheets. I used a 1 1/2-inch batter scoop, but a tablespoon will work fine, too.
• Bake until golden brown, about 15 minutes. Cool on a wire rack and serve warm or at room temperature.