| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
10 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Minced fresh parsley |
| 1 |
tb |
Chopped fresh chives |
| 1 |
pn |
Cayenne pepper |
| 1/2 |
c |
Cold butter; cut in chunks |
| 1/2 |
c |
Plus 2 tablespoons whipping cream |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
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 <adamsfmle@aol.com> 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
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 20:12:54 -0400
From: ADAMSFMLE@aol.com
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