Yield: 6 to 8 biscuits
If you are new to foraging, pine needles are an excellent place to start. Since all pine needles are edible, you can use whichever are available in your community, but I’d suggest experimenting with different ones since their flavors vary. If it’s impossible for you to access them, you can shop for culinary pine needles online or substitute rosemary.
In a small bowl, soak the pine needles in water overnight at room temperature.
Cut the butter into small cubes, and freeze for 15 minutes. Position a rack in the center of the oven, and preheat the oven to 400° F.
Drain the pine needles through a small mesh strainer. Place the pine needles in a large bowl and pat dry with paper towels. Add the flour, baking powder, salt, and baking soda to the bowl. Mix until well combined.
Add the butter to the bowl. Rub the butter and flour together with your fingers until the butter pieces are flattened and thoroughly coated in the flour. Put the bowl in the freezer for 10 minutes.
Add the buttermilk to the bowl with the flour-butter mixture and work together lightly with your fingers. The dough is mixed when it just barely comes together. Transfer the dough to a lightly floured work surface. Pat and roll the dough into a 4×8-inch rectangle about 1 inch thick.
With a large, serrated knife, cut the biscuits into squares or use a 2-inch round biscuit cutter to cut the dough into as many biscuits as possible, dipping the knife or cutter in flour between cuts to prevent sticking. Make sure to lift the knife or cutter straight up, without twisting the dough. Arrange the biscuits on a large baking sheet and bake until light golden brown, 25 to 30 minutes.
Serve warm with the orange marmalade.
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