When nature delivers such juicy, sweet berries, we don’t need to add a lot of extra ingredients to make them shine. That’s the case for fresh, ripe strawberries, which are in season here right now. A quick and simple no-cook strawberry sauce over sour cream biscuits is an easy dessert to pull off, and a complete treat for the taste buds. Though this dessert is very similar to that all-time favorite strawberry shortcake, sometimes it’s fun to make individual biscuits instead of a shortcake. And it tastes really good for breakfast too!
This time of year, our bodies yearn for fresh, green food. It has been a long winter, and we are ready for an influx of new growth. In my yard and garden, there is not much growing yet. We are barely out of winter, it seems. However, there are some promising and exciting signs of spring. Herbs are starting to poke their bright green stems and leaves through the wet, brown remains of winter. Our chives are almost always the first to be ready, and the oregano is just starting to give some fresh growth.
And of course the crocuses are a treat to see. I had forgotten where I planted the daffodil bulbs last fall, so it has been fun to walk around the yard and see where there are daffodils popping up. And the frogs! In the evenings, the spring peepers are really starting to sing. I love to sleep with the window cracked (even if it is a chilly night), just to listen to the frogs.
Since I have been longing to make some kind of food from just-picked ingredients, I decided to make biscuits with chopped, fresh herbs. We have some parsley growing in a pot at the kitchen windowsill, and that has perked up since the spring sun has been shining through the window, and I picked some chives and some oregano from the yard. Just picking and chopping herbs is a pleasure for me; I love the scents that are released. Instead of the standard butter, I used plain yogurt for moisture in the biscuits. They were delicious. Biscuits go with almost anything–eggs, soup, or use them to make a sandwich. The herbs give these biscuits a subtle, savory flavor. I look forward to joining Fiesta Friday this week at The Novice Gardener! The co-hosts are Hilda from Along the Grapevine and Julianna from Foodie on Board.
Fresh Herb and Yogurt Biscuits
- 1 and 1/2 cups flour (I used 1/2 cup of whole wheat flour and 1 cup of white)
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1-2 tablespoons fresh, finely chopped herbs (I used chives, oregano and parsley)
Preheat your oven to 450 degrees Fahrenheit. Lightly grease a baking sheet. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt, and stir with a fork. Mix in the yogurt with your hands until a dough forms. (Your hands will get very messy!) Resist the urge to over-knead this dough–unlike with bread dough, too much kneading with biscuit dough makes the biscuits less fluffy. Combine just until the dough holds together as a ball. Then transfer to a floured work surface. Pat the dough down till it is about 1/2 inch thick. You may need at add some flour to keep the dough from sticking to your hands. With a cutter about 2 inches round (I turn a small glass upside-down), cut the dough into circles and place on greased baking sheet. Bake for 10-12 minutes, or until golden. Enjoy!