February 6, 2012
When I saw this recipe on the Seasonal Wisdom blog, I decided to edge my lettuce bed with calendulas. I remembered their cheery presence in my Dad’s winter flower garden. Historic Sturbridge Villiage in Massachusetts, a favorite family destination when my children were young, included calendulas in their herb garden. (More bi-coastal recollections).
This weekend I gathered what was needed to make Calendula-Orange Biscuits. Each of these utensils has a story. Most of them came from the kitchens of my Mom or Grandmother.
The Calendula-Orange Biscuits accompanied Pasta with Lentils and Kale on Saturday night. Split and toasted, they were a Sunday morning treat.
Calendula-Orange Biscuits
2 cups unbleached flour
1 tablespoon baking powder
2 tablespoons sugar
¼ teaspoon salt
Petals from 8 calendula flowers (2 tablespoons)
¼ cup unsalted butter
½ cup milk
¼ cup fresh-squeezed orange juice
1 teaspoon freshly grated orange rind
- Preheat oven to 450 degrees
- Combine dry ingredients, making sure calendula petals are mixed throughout.
- Cut in butter until flour mixture looks like coarse crumbs.
- Stir in milk, orange juice and orange rind until well blended.
- Drop by spoonfuls onto baking sheet.
- Bake about 10 minutes or until golden. Makes about 10 biscuits.
