Happy Birthday Susan!

Well, we are starting a new project on The Herbal Gurggle. Its called..."Its your birthday!” Now, everyone must remember that if we miss your birthday its not because we don't like you, but more that we forgot or we are not around the WIFI capabilities. The best part of the project will be gathering the latest or oldest picture of you from our massive archive and letting millions of people know that its your special day. Now, the moment you all have been waiting for, the lucky first contestant is...Susan Agave. Happy Birthday Susan!




Not everyone will receive a prize with their birthday greeting but Susan will. Here is a well developed recipe from .....





Neil's kitchen, the best biscuit recipe west of the Mississippi:

The most important things to remember when making these little pieces of haven is:

1. Do not kneed more then 10 times
2. Use enough liquid even if you think it is too sticky
3. Remove from oven before they are too brown
and finally,
4. Have fun! It’s only biscuits. (I learned that from my parents)

Ingredients:
2 cup - Spelt flour
1/4 tea - baking soda
2 1/2 tea - baking powder
1 tea - salt
2 tea - honey, agave nectar, or sugar if you have to
1/4 cup - cold pressed coconut oil (found in most natural food stores...search for a bargin b/c it can be $$)
1/4 cup - Butter (please don't hurt yourself by using margarine)
1 cup whole milk
1/4 cup - yogurt or use 2 tbs - milk with 2 tbs - lemon juice (this gives a buttermilk effect)

Preheat oven to 425 degrees
Lightly Grease cookie sheet with butter, not margarine.
Mix all dry ingredients together including un-melted coconut oil and butter. Simply slice slivers of the hard butter and oil into the mixture so that it appears chunky. Add all wet ingredients last. Mix with a spoon until dough forms, then transfer to a lightly flour surface to kneed. Remember to only knead until dough forms. The dough will be very wet and sticky but this is where you can ruin the whole experience if you add too much flour. Use just enough extra flour to be able to kneed the dough and roll it out. I believe that rolling the dough out should be done with your hands. Push the dough with your hands until the dough is about an inch thick. Use a cutter or old tin can to cut the biscuits and remember not to twist as you cut but push directly downward. Place each biscuit in the pan starting with the center making a wagon wheel shape making sure that each biscuit is touching. Now, the final touch is a little butter on top for browning purposes.