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Fresh herb pinwheel biscuits

Fresh herb pinwheel biscuits
Los Angeles Times

A biscuit need not be confined to the bread basket, content as a humble side. With a bit of creativity, it steps forth and shines at the Easter table. Add chopped fresh strawberries, and you have a dessert-like biscuit that ... Read more

Total time: 30 minutes | Makes 12 biscuits
  • 2 cups flour
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup butter, cut into 1/2-inch pieces, chilled
  • 3/4 cup buttermilk
  • 1/3 cup chopped mixed fresh tarragon, chives and dill leaves
  • 2 tablespoons butter, melted, for brushing
  • 2 tablespoons heavy whipping cream

Step 1Heat the oven to 450 degrees. Line a baking sheet with parchment paper.

Step 2Sift together the flour, salt and baking powder. Add the butter chunks and work into the flour with your fingertips or use a pastry blender to form coarse crumbs. Stir in the buttermilk with a fork until blended. Scrape the mixture onto a lightly floured work surface and gently knead until the mixture comes together, about 1 minute. Flour a rolling pin and roll the dough into a rectangle shape 1/4-inch thick.

Step 3Brush half the melted butter on the dough and sprinkle the chopped herbs on top. Starting from the long side, roll the dough jellyroll style into a log. Cut into 1-inch slices and place the biscuits on the baking sheet. Add the cream to the remaining melted butter and brush across the tops of the biscuits. Bake until golden brown, 13 to 15 minutes.

Note: From Mary Ellen Rae.


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