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Herb Biscuits

Herb Biscuits
The Press Democrat, Santa Rosa Newspaper

3cups flour unbleached flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp sweetner
1 lemon, finely grated
1 stick cold butter cut into ½” cubes
¼ cup chopped flat leafy parsley
¼ cup chopped chives or scallions
1 tbsp chopped fresh thyme
½ cup currants
1 cup buttermilk
½ cup heavy cream

Glaze: 1 egg and 1 tbsp cream or milk

Oven 400°
Combine dry ingredients & lemon zest.

Add butter and pulse (if food processor) 12 times or cut in with 2 knives till it’s the size of peas.

Stir in the fresh herbs and currants. This part can be made ahead and refrigerated for several days.

Mix buttermilk and heavy cream. Pour most of it into the dry mix and stir until just combined. The dough should hold together and feel somewhat moist, not sticky.

Turn dough out onto lightly floured surface. Add a little more liquid mix if needed. Roughly form the dough into a fat log, then cut it across into even thirds. Shape each third into a smooth disk, pressing out to about 1 ½” thick.

Wisk together the glaze and brush it on the tops and sides.

Cut each round into 4 wedges. Place them a few inches apart on parchment lined baking sheet.

Bake for 15 minutes, reversing the pan back to front for the final 3 minutes. Bottoms should be golden and the sides resilient to gentle pressure.