Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
Smaller
Normal
Larger
Print Recipe
5
from
3
votes
Stinging Nettle and Cheese Biscuit
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
baking, Breakfast
Cuisine:
American, European
Keyword:
biscuit method, biscuits, buns, buttery biscuits, cheddar biscuits, garlic biscuits, stinging nettle
Calories:
1438
kcal
Ingredients
3
cups
loosely packed stinging nettle
1
cup
all purpose flour
1
cup
whole wheat flour
1
Tbsp
baking powder
1/4
tsp
baking soda
1/2
tsp
salt
1/8
tsp
cayenne pepper
1/3
cup
butter
cut into 1 inch chunks
1/2
cup
grated cheddar cheese
plus more for top
1 1/4
cup
buttermilk or sour milk
1 Tbsp lemon juice with milk to make 1 1/4 cup
Instructions
Nettle Prep
Wearing latex or rubber gloves, remove leaves from stems (use stems for tea). You should have about 2 cups of loosely packed leaves.
Wash leaves and drain.
In saucepan, over medium heat add leaves and 1 Tbsp of water.
Stir with a wooden spoon and cook until leaves have wilted, about 2 minutes.
Drain nettle leaves and squeeze to remove as much water as possible.
Chop into small pieces and set aside. Gloves are no longer required.
Biscuit Prep
Preheat oven to 450°F.
Stir together flours, baking powder, baking soda, salt and cayenne pepper.
Cut in butter using a pastry blender until mixture resembles coarse crumbs.
Stir in grated cheese.
Add chopped nettle to the flour and cheese mixture.
Make a well in the flour mixture.
Add buttermilk or sour milk.
Stir just until moistened. Over mixing will cause tough biscuits.
Using a tablespoon, drop dough onto greased baking sheet.
Optional: sprinkle more cheese on top of each biscuit.
Bake 10 to 12 minutes or until golden.
Notes
Use gloves when working with raw nettle, once they're cooked the sting is removed and the gloves can come off.
Yield 8-10 biscuits
Nutrition
Calories:
1438
kcal
|
Carbohydrates:
229
g
|
Protein:
59
g
|
Fat:
37
g
|
Sodium:
3608
mg
|
Fiber:
23
g
|
Sugar:
18
g
|
Iron:
18
mg