Shamrock green biscuits
MAKES 6–8 BISCUITS
2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter, cut into small cubes
3 tablespoons vegetable shortening
½ cup farmer’s cheese (or small-curd, low-fat cottage cheese)
2 teaspoons apple cider vinegar
¾ cup whole milk
7 drops green food coloring
Preheat oven to 425 degrees. In a food processor (or stand mixer with a dough-hook attachment), combine flour, baking powder and salt. Process for 30 seconds. Add butter, shortening and farmer’s cheese, then process again, about 15 seconds. Add vinegar to the milk; stir, then add to dry mixture and pulse for 15 seconds, just until the dough sticks together—it will be tacky. Add green food coloring and pulse for 5 seconds. Dough will be marbled, not fully colored green. Flour hands, remove dough, place on floured cutting board, then shape into a ball by sprinkling with flour and kneading 20–25 times. Flatten the dough ball to stand about 1-inch high. Using a 3-inch biscuit cutter, cut into rounds. Place biscuits on a lightly buttered baking sheet and bake for 10 minutes or until golden. Serve with green butter.
GREEN BUTTER
1 stick butter
3 drops green food coloring
2 tablespoons fresh chives or other herb, finely chopped
2 tablespoons fresh flat-leaf parsley, finely chopped
Process all ingredients in a small food processor. Spoon into a very small serving bowl, smoothing over with a spatula. Cover and refrigerate until ready to use.
MARK TIERNEY, OKATIE