Herb Biscuits Recipe

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Herb Biscuits Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Herb Biscuits

Ingredients

3 1/4 cup flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
2 tbsp minced fresh parsley
1 tbsp chopped fresh chives
1 pinch cayenne pepper
1/2 cup cold butter -- cut in
1 chunks
1/2 cup plus 2 tablespoons whipping
1 cream
1 egg -- beaten

Preparation

Combine the flour, baking powder, sugar, salt, parsley, chives, and
cayenne. Cut in the butter. Combine the whipping cream and egg. Stir
into the dry ingredients until the dough begins to hold together.
Turn onto a floured board and knead with two swift strokes to smooth
out the dough. Using a roiling pin or your hands, flatten the dough
to 1/2" thick. Cut with a 3' round biscuit cutter. Place on an
ungreased baking sheet. Bake in a preheated 425 F oven about 15
minutes or until lightly browned. Typos by Brenda Adams
Posted to mc-recipe 8/15/96

Source: Thyme and the River, Recipes from Oregon's Steamboat Inn by
Sharon Van Loan and Patricia Lee with Mark Hoy

Yield: 10

Recipe By : Oregon's Steamboat Inn

Servings: 10