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Flaky Herbed Biscuits Recipe
Flaky Herbed Biscuits Recipe
- Recipe Submitted by maryjosh on 02/16/2019
Ingredients List
- 2 1/2 cups unbleached all-purpose flour plus more for work surface
- 1 Tbsp. baking powder
- 1 Tbsp. sugar
- 1 tsp. kosher salt
- 8 Tbsp. 1 stick cold, butter, cut into 1/4-inch cubes
- 1 cup cold whole milk
- 1 Tbsp. finely chopped fresh chives
- 1 Tbsp finely choppe fresh oregano
Directions
Preheat oven to 425°.
Sift the flour, baking powder, sugar and salt into a large mixing bowl.
Add the butter and cut it into the dry ingredients, using a pastry blender or 2 knives, until the butter pieces are pea-size and distributed throughout.
Make a well in the middle of the flour mixture and add in half the milk. Using a spatula, stir to combine. Add remaining milk and stir until a shaggy dough begins to form. Make sure all the liquid is mixed in.
Place dough onto a lightly floured work surface.
Press the dough into a 1/2-inch-thick rectangle, about 8 by 6 inches, with the shorter sides at the top and bottom. Mix together the chives and oregano and sprinkle 1 tablespoon of the herbs across the surface of the dough and press them in lightly.
Fold the dough in half onto itself, pulling from the top short side of the rectangle to the bottom.
Shift the dough clockwise a quarter-turn, Press the dough back into a rectangle, about 6 1/2 inches by 5 1/2 inches. Fold and turn this way 2 more times, pressing the dough out into a rectangle with the same dimensions each time. Be gentle with the dough.Go easy on the dough: Don't knead it vigorously as you would bread dough. The less you press it, the lighter and flakier the resulting layers will be.
Sprinkle the remaining herbs across the surface of the bread. Fold the dough in half, rotate again, and press into a rectangle one last time, 8 inches by 6 1/2 inches and 1/2 inch thick.
Use a sharp knife (not serrated) to cut the biscuits into 12 squares (cut 3 rows by 4 rows). Avoid using a sawing motion or dragging the knife through the dough,
Set the biscuits on a parchment lined baking sheet, snuggly situated next to each other with no space between, back into the rectangle shape. Bake for 20 to 25 minutes, turning the pan halfway through, until the tops are golden brown.
Sift the flour, baking powder, sugar and salt into a large mixing bowl.
Add the butter and cut it into the dry ingredients, using a pastry blender or 2 knives, until the butter pieces are pea-size and distributed throughout.
Make a well in the middle of the flour mixture and add in half the milk. Using a spatula, stir to combine. Add remaining milk and stir until a shaggy dough begins to form. Make sure all the liquid is mixed in.
Place dough onto a lightly floured work surface.
Press the dough into a 1/2-inch-thick rectangle, about 8 by 6 inches, with the shorter sides at the top and bottom. Mix together the chives and oregano and sprinkle 1 tablespoon of the herbs across the surface of the dough and press them in lightly.
Fold the dough in half onto itself, pulling from the top short side of the rectangle to the bottom.
Shift the dough clockwise a quarter-turn, Press the dough back into a rectangle, about 6 1/2 inches by 5 1/2 inches. Fold and turn this way 2 more times, pressing the dough out into a rectangle with the same dimensions each time. Be gentle with the dough.Go easy on the dough: Don't knead it vigorously as you would bread dough. The less you press it, the lighter and flakier the resulting layers will be.
Sprinkle the remaining herbs across the surface of the bread. Fold the dough in half, rotate again, and press into a rectangle one last time, 8 inches by 6 1/2 inches and 1/2 inch thick.
Use a sharp knife (not serrated) to cut the biscuits into 12 squares (cut 3 rows by 4 rows). Avoid using a sawing motion or dragging the knife through the dough,
Set the biscuits on a parchment lined baking sheet, snuggly situated next to each other with no space between, back into the rectangle shape. Bake for 20 to 25 minutes, turning the pan halfway through, until the tops are golden brown.
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