Recipe: Herb Biscuits

Herb Biscuits
Source: Thyme and the River, Recipes from Oregon's Steamboat Inn by Sharon Van Loan and Patricia Lee with Mark Hoy
Makes 10

3 1/4 cups flour 1 tablespoon baking powder 1 tablespoon sugar 1/2 teaspoon salt 2 tablespoons minced fresh parsley 1 tablespoon chopped fresh chives 1 Pinch cayenne pepper 1/2 cup cold butter -- cut in chunks 1/2 cup plus 2 tablespoons whipping cream 1 egg -- beaten 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-inch thick. Cut with a 3-inch round biscuit cutter. Place on an ungreased baking sheet.

Bake in a preheated 425 F oven about 15 minutes or until lightly browned.