Yield: 14 Large Biscuits
- 2 oz fresh assorted herbs (basil, sage, chives, thyme and tarragon work best)
- 2 1/2 pounds All-purpose flour
- 3/4 ounce Salt
- 2 ounces Granulated sugar
- 2 ounces Baking powder
- 14 ounces Unsalted butter, cold
- 1 ½ pints Milk
- 1 Egg
- 1 tsp water
Prepare the Herbs
- Bring a small pot of water to a boil and prepare an ice bath.
- Using a strainer or sieve, dip the herbs into the boiling water for about 10 seconds and then immediately place them into the ice bath to chill.
- Line a sheet tray with paper towels and drain the blanched herbs on the tray
- Place another layer of paper towels on top of the herbs and another tray on top and then weight it down with something heavy like large cans. Sit the tray to the side while you prepare the biscuit dough.
For the Biscuits
- Preheat the oven to 400◦F
- To prepare the dough, Sift the dry ingredients together, making sure they are blended thoroughly.
- Work in the butter using your fingertips. The mixture should look like crumbly sand with pea size chunks of fat remaining (do not over mix)
- Add in chopped fresh herbs
- Add the milk and stir, combining only until the mixture holds together (you may not use all of the milk)
- Transfer the dough to a lightly floured work surface; knead until it forms one mass, knead approximately five or six times.
- Cut with a floured cutter and place the biscuits on a paper-lined sheet pan.
- Prepare the egg wash by whisking the egg and water together until homogeneous
- Brush the tops of the biscuits with a light layer of the egg wash and then lay the whole, blanched herbs on top and gently press them onto the top. Then, brush another small layer of egg wash over the top of the herbs to adhere.
- Chill the biscuits for at least 20 minutes before baking
- Bake at 400◦F until the tops are light brown, the sides almost white and the interiors still moist, approximately 10 to 12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.
- Remove the biscuits to a wire rack to cool.