When I first met Teresa O’Connor, garden writer extraordinaire, I knew we would be great garden friends. She has an amazingly informative blog, Seasonal Wisdom, and is a writer, author, speaker and consultant about gardening, fresh foods, and seasonal folklore. She posted the most amazing Calendula-Orange Biscuit Recipe that you absolutely MUST try.
(Photo credit for top photo from Judi at Cooking With Aunt JuJu. Photo credit other culinary and flower photos on page Teresa O’Connor of Seasonal Wisdom.)
- 2 cups unbleached flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- petals from 8 calendula flowers (2 tablespoons)
- 1/4 cup unsalted butter
- 1/2 cup organic milk
- 1/4 cup fresh-squeezed orange juice
- 1 teaspoon freshly grated orange rind
- Step 1: Preheat oven to 450 degrees.
- Step 2: Combine dry ingredients, making sure calendula petals are mixed throughout.
- Step 3: Using two knifes, cut in butter until flour mixture looks like coarse crumbs.
- Step 4: Stir in milk, orange juice and orange rind until well blended.
- Step 5: Drop by spoonfuls onto lightly greased cookie sheet. Bake about 10 minutes until golden; brush butter on tops of biscuits a minute or two before taking out of oven. Let biscuits cool a few minute before eating.
Calendula is a flower that is often called “the poor man’s saffron” and is a Mediterranean wildflower that has been used for culinary and medicinal purposes for centuries. In particular, calendula is known as a treatment for wounds of the skin. Teresa O’Connor (seen in blue on the left hand side of the below photo filled with amazing garden writers) devised a delicious biscuit recipe that takes advantage of all the calendula flower’s best features. The Calendula-Orange Biscuit Recipe is absolutely delicious and a great treat with iced tea in the garden on a hot summer’s day. Grow calendula and try Teresa’s yummy recipe – it’s beautiful and delicious.