Biscuit is really great and can be serve with all kind of dishes that are savory or sweet. They are tasty and really easy to put together. Have all your ingredients ready and mix them up as soon as the oven is hot and soon you will have light and fluffy biscuits. Feel free to vary the herbs to suit your taste. This biscuit is also great as a topping for pot pies in place of rolled crusts.Ingredients :
3 cups all-purpose flour
1 tsp salt
1 tbsp of baking powder
1 tsp baking soda
6 tbsp chilled butter
4 tablespoons chives, finely chopped
4 tablespoons parsley, finely chopped
1 egg, beaten
3/4 - 1 cup of milk
Some pamesan cheese (optional)
1. Warm up the oven to 400 degree F. Line the baking sheet with some parchment paper.
2. Combine all dry ingredients in large bowl and mix well. Add butter to bowl and rub into flour mixture with your fingertips until mixture resembles very coarse sand. The average piece should be about the size of a pea.
3. Stir in beaten egg and then slowly add in the milk until the dough is moistened.
4. Turn out on to a lightly floured surface and lightly knead until the dough comes together like a ball. Press dough out with your hand until it is about 3/4-inch thick.
5. Use a round cookie/biscuit cutter to cut rounds and then place on baking sheet. Dough can be gathered and rerolled once. You should get about 10 biscuits, depending on size of the biscuit cutter.
6. Brush the top of the biscuits with some milk, sprinkle some pamersan cheese (optional) and bake for 20-25 minutes, until tops of biscuits are golden brown.
7. Cool on a wire rack before serving
Note: You might not need the whole cup of milk and you can substitute milk with buttermilk to add a nice tangy flavor to the biscuits.
1 tsp salt
1 tbsp of baking powder
1 tsp baking soda
6 tbsp chilled butter
4 tablespoons chives, finely chopped
4 tablespoons parsley, finely chopped
1 egg, beaten
3/4 - 1 cup of milk
Some pamesan cheese (optional)
1. Warm up the oven to 400 degree F. Line the baking sheet with some parchment paper.2. Combine all dry ingredients in large bowl and mix well. Add butter to bowl and rub into flour mixture with your fingertips until mixture resembles very coarse sand. The average piece should be about the size of a pea.
3. Stir in beaten egg and then slowly add in the milk until the dough is moistened.
4. Turn out on to a lightly floured surface and lightly knead until the dough comes together like a ball. Press dough out with your hand until it is about 3/4-inch thick.
5. Use a round cookie/biscuit cutter to cut rounds and then place on baking sheet. Dough can be gathered and rerolled once. You should get about 10 biscuits, depending on size of the biscuit cutter.
6. Brush the top of the biscuits with some milk, sprinkle some pamersan cheese (optional) and bake for 20-25 minutes, until tops of biscuits are golden brown.
7. Cool on a wire rack before serving
Note: You might not need the whole cup of milk and you can substitute milk with buttermilk to add a nice tangy flavor to the biscuits.
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