Some days are better than others. Because some days I have leftovers from the previous evenings dinner and only need to fix a little “something” new to make the second dinner a pleasure rather than a chore. So, the other evening I was thinking what would go nicely with leftover pot roast, veggies (plenty of veggies) and of course, pot roast gravy. (For my recipe, search under Pot Roast with Potatoes, Onions, and Carrots.) I decided some kind of herby buttermilk biscuit would be perfect. So, using a recipe I found on the justalittlebitofbacon.com site, with the addition of roasted garlic that really needed to be used up, I baked up a batch of these amazing biscuits. So, so delicious. And as tender as any biscuits I have ever had the pleasure of eating. And for those of you for whom turkey dressing/stuffing is a waste of ingredients (all 2 of you), these biscuits would make a perfect alternative for a “bready side” on your Thanksgiving table.

I think the secret to these savory biscuits lies in the fact that the recipe calls for all fresh vegetative ingredients. And because I happen to grow Italian parsley, chives, and rosemary it made using these terrific ingredients a snap. And thyme, well I’ve tried growing it, but for some unknown reason, I’ve had no luck with this herb. So, I always have one of those small plastic containers of thyme in my fridge. So, for me it was no problem to follow the instruction as written. But if you don’t happen to have all the fresh ingredients on hand, I would say use dried. But of course, only about a third as much since the flavor of dried herbs is so much more concentrated. And if you do use dried chives and herbs, and the biscuits come out perfect, please let me know so I can pass on your comments to anyone reading this recipe. But for now, I’m going to stick with fresh chives and herbs.

Well, that’s it for today. We are expecting at least 15 guests for Thanksgiving dinner, so I am busy strategizing for the event. Even though others are bringing a dish or 2 I still feel compelled to make sure everyone ends up with at least one of the dishes they hold sacred on any Thanksgiving table so that we can send everyone out the door, full and happy. At least, that’s my plan.

This feels like such a special Thanksgiving to me. We have received our covid-19 booster shots and will be with a good portion of our extended family for this day of thanks. And everything else in our lives seems to be happily perking along. So, we have a lot of positive in our lives to be extremely thankful for. May you be as similarly blessed.

Again, Happy Thanksgiving to all. And of course, peace and love.

2 c. unbleached all-purpose flour, fluffed

2 tsp. baking powder

½ tsp. baking soda

½ tsp. fine sea salt

2 T. chopped fresh parsley

2 T. chopped fresh chives

1 tsp. chopped fresh thyme

½ tsp. chopped fresh rosemary

4 cloves roasted garlic

8 T. (1 stick) very cold unsalted butter, (can even be frozen butter), cut into small pieces

¾ c. buttermilk

Pulse the flour, baking powder, baking soda, and salt together in the bowl of a food processor. Add the parsley, chives, thyme, and rosemary and pulse a few more times to distribute through the mix.

Add the roasted garlic and butter; process until the mixture resembles coarse cornmeal and there are no large lumps of butter left.

Add the buttermilk and pulse a few times, until the dough gathers into clumps. Scrape the biscuit dough out onto a lightly floured board.

Pat the dough into an oblong shape at an even 1-inch height. (This will give you 8 good sized biscuits.) Cut with a floured bench scraper or large butcher knife. Place on an ungreased baking sheet.

Bake in a pre-heated 450-degree oven for 10-12 minutes, or until lightly browned and puffed. Serve warm or toast for a wonderful breakfast bread.