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Nettle & Garlic Buttermilk Biscuits

a Mountain Rose Herb Recipe

Nettle, aka stinging nettle (Urtica dioica), is a springtime botanical treasure. The leaves are abundant in various vitamins and minerals, including silica, iron, calcium, magnesium, potassium and zinc. The leaf also contains compounds that inhibit the function of inflammatory proteins responsible for causing inflammation association with arthritis and seasonal allergies. So, if you have a large batch of fresh herb available, consider making a tincture too! Just be sure to 1) use heavy garden gloves to avoid getting "stung" and 2) observe responsible wildharvesting.



2 cups organic unbleached flour

1⁄2 teaspoon fine Himalayan pink salt

1 1⁄2 teaspoons baking powder

1⁄2 teaspoon baking soda

4 cloves fresh garlic, crushed

5 tablespoons organic unsalted butter

1 cup organic buttermilk

3/4 cup fresh nettle leaves, finely chopped (use gloves)




Preheat oven to 400 degrees F.


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.


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.


Turn the dough onto a floured cutting board, knead gently until it just comes together adding a little more flour if needed, and roll the dough out until it’s about 1⁄2-inch in thickness. Using a biscuit cutter (or the rim of a small glass), cut the dough into 2.5 to 3 inch rounds and place on an ungreased baking sheet.


Bake the biscuits for 18 minutes or until light golden brown.


Remove from the baking sheet to avoid over crisping your biscuit bottoms and serve warm fresh from the oven with butter. Makes 12-15 biscuits.




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