Herbed Trefoil Biscuits

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Category : Breads, Recipes, Vegetarian

Herbed Trefoil BiscuitsHerbed biscuits are not hard to make. Start with a basic biscuit recipe, such as my Baking Powder Biscuits, stir some fresh chopped herbs into the batter, and voila!

Sometimes, though, you want a fancier appearance for your biscuits. It only takes a little extra time to step the look up a notch.

These biscuits are baked in a muffin pan. Each biscuit is divided into three parts before baking. Each third is dipped in butter and herbs, and the three parts are put together in a muffin cup. As they bake, the three parts swell together and merge making a single biscuit with a trefoil top and herbs mixed through–lovely!

  • Prep Time:
    30 min
  • Cook Time:
    15 min
  • Ready In:
    45 min
Servings: 12 biscuits
  • Uncooked batter from 1 recipe Baking Powder Biscuits
  • 1/2 cup butter, melted (1 stick) (Breckinridge Farm, Everson)
  • 2 Tbsp fresh oregano, finely chopped (The Growing Garden, Bellingham)
  • 1 clove garlic, minced (Joe’s Garden, Bellingham)


Preheat oven to 400 degrees F.

In small bowl, mix melted butter, oregano and garlic.

Roll biscuit batter into 1-1/2 inch balls (36 balls).

Dip each dough ball into butter mixture, and put 3 balls to each cup into a muffin tin.

Bake for 12-15 minutes until nicely browned on top.

Serving Suggestions:

Serve with Fresh Tomato Bisque, and Apple Brown Betty for dessert.

Food Sources:

BelleWood Acres Farm Store, 231 Ten Mile Road, Lynden
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham

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