Shelly's Recipe

ALMOND BUTTERMILK BISCUITS

Category: Bread

3 tbsp butter, divided
1 small onion, finely chopped
2 cloves garlic, minced
2 cups flour
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup shortening
1 cup buttermilk
1/2 cup coarsely chopped almonds, toasted
2 tbsp minced parsley
1/2 tsp each minced sage, thyme and rosemary

In a skillet, melt 1 tbsp butter; saute onion and garlic until transparent, about 5 minutes. Cool completely. Combine dry ingredients. Cut in shortening until mixture is the size of peas. Add all the remaining ingredients including the sauteed vegetables, stir just until mixed. Turn onto a floured board; knead lightly for 1 minute. Roll dough to 1/2 inch thickness. Cut with a 2 inch round biscuit cutter. Place on an ungreased baking sheet. Bake at 450 for 10-15 minutes or until golden. Melt remaining butter and brush on warm biscuits.