Friday, May 10, 2013

Nettle & Garlic LOVE

Sometimes,  a recipe catches my eye because it looks pretty :), and sometimes because my favorite foods are in the title.

In this case, the nettles & garlic reeled me in. Nettles is the "all wonder" herb in my book, and I try to get as much of it as I can.

You can find the original recipe on Mountain Rose Herbs blog. I made a few switches to accommodate what I had in the house, and my biscuits look a little different. I copied the original recipe, and made my switches below.

Talk about YUM!!! Just the smell of them baking had us all drooling!

Nettle Garlic Buttermilk Biscuits

• 2 cups organic spelt flour (I only had the whole wheat kind, would normally use white spelt flour to make them a bit lighter)
 • 1⁄2 teaspoon sea salt
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 4 cloves fresh garlic, crushed
• 5 tablespoons organic unsalted butter
• 1 cup 1.5% organic buttermilk
• 1/2 cup dry nettle leaves, soaked for 10-15 in the buttermilk. You can buy dry nettles here.

1. Preheat your oven to 400 degrees. Combine flour, salt, baking powder, and baking soda in a large mixing bowl and stir thoroughly. Using two butter knives or a pastry cutter, add the butter until the mixture resembles a crumbly meal.
2. In a separate bowl, combine buttermilk with finely chopped garlic and Nettle leaf. Add this liquid mixture to the dry ingredients and gently fold together to form a soft dough.
3. Form small balls, smoosh them flat to resemble biscuits (I did not roll them out, like to save dishes and time).
4. Bake the biscuits for 14-16 minutes or until light golden brown. (watch your biscuits. I find spelt flour often needs less time than regular flour.)
5. Remove from the baking sheet to avoid over crisping your biscuit bottoms and serve warm fresh from the oven with butter.
Makes 10-11 biscuits.

Served with chili :)
I warmed these up in the oven, wrapped in some alu foil, the next day, and they were delicious. A bit
more crumbly than day 1. My daughter requested that I make them with cheese next time, which sounds like an excellent idea, and makes me think of quiche.

Bon appetit!

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