*Substitute 4 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/4 cups. Let stand 5 minutes.
Preparation
STEP 1
Bring medium pot of water to a boil. Prepare ice bath; set aside. Blanch parsley and chives in boiling water 10 seconds or just until wilted. Strain herbs; shock in ice bath.
STEP 2
Remove cooled herbs from ice bath; transfer to high-powered blender. Add 1/2 cup cold water. Blend on High until smooth.
STEP 3
Squeeze as much water as possible from puree using clean kitchen towel or several paper towels. You should have about 1/4 cup thick, bright green herb paste.
STEP 4
Place herb paste and 1 cup butter into mixing bowl fitted with paddle attachment. Gently beat until well mixed and uniformly green. Set aside until service.
STEP 5
Combine all bread ingredients except butter, buttermilk and currants in bowl; cut in 1/3 cup cold butter until mixture resembles coarse crumbs. Stir in buttermilk and currants just until moistened.
STEP 6
Turn dough onto lightly floured surface; knead gently 10 times. Shape into ball. Place onto parchment-lined baking sheet. Pat into 6-inch circle. Cut 1/2 inch deep “X” in top of dough with sharp knife.
STEP 7
Bake in 375°F oven 30-35 minutes or until golden brown. Serve warm with Green Herb Butter.