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Herbed Buttermilk Sticks

Source of Recipe

From "The Big Book of Soups & Stews" by Maryana Vollstedt


Recipe Introduction

"These biscuit-like sticks go with all soups. They're best when freshly baked; serve warm."

List of Ingredients

â—¦ 2 cups all-purpose flour
â—¦ 1 tablespoon sugar
â—¦ Dash of salt
â—¦ 2 teaspoons baking powder
â—¦ ¼ teaspoon baking soda
â—¦ 2 teaspoons snipped fresh tarragon, or ½ teaspoon dried tarragon
â—¦ 2 teaspoons snipped fresh rosemary, or ½ teaspoon dried rosemary
â—¦ ½ cup (1 stick) butter
â—¦ 1 egg
â—¦ ½ cup buttermilk, plus extra to brush on top


Recipe

Preheat oven to 425° F.
In a medium bowl, stir together flour, sugar, salt, baking powder, baking soda, and herbs. With two knives or a pastry blender, cut butter into flour mixture until coarse crumbs form.

In a small bowl, beat egg with buttermilk. Make a well in center of flour mixture and pour in egg-buttermilk mixture. Stir with a fork until moistened. Turn dough out on a lightly floured surface and knead 10 to 12 times. Lightly roll dough into a 6- by 12-inch rectangle. With a sharp knife, cut into 24 six-inch strips.

Place strips ½ inch apart on a lightly sprayed or oiled baking sheet. Brush with buttermilk. Bake until golden, about 10 minutes. Cool on a rack.

Makes 24 sticks