For the WMU grad OT pot luck I made cream biscuits with fresh herbs. Instead of rolling the dough into balls I used a mitt cookie cutter to cut them in to the shape of Michigan. I went to the store to find fresh chives, but unfortunately they were all out. I ended up buying and using basil. I also ended up making a lot more than I needed to. It came out to be around four batches. Everyone loved the biscuits and I was so glad to be able to finally bake!
Cream Biscuits with fresh herbs
2 cups unbleached AP flour
2 t sugar
2 t baking powder
1/2 t salt
1 1/2 cups of heavy cream
1. Adjust the oven rack to the upper-middle position and heat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
2. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add 1 1/2 cups of the cream and stir with a wooden spoon until the dough forms, about 30 seconds. Transfer the dough to the counter top, leaving all dry, floury bits behind in teh bowl. In 1 T increments, add up to 1/4 cup cream ot the dry bits in bowl, mixing with a wooden spoon after each addition, until moistened. Add these moistened bits to the rest of the dough and knead by hand just until smooth, about 30 seconds.
3. Following the illustrations on page 137, cut the biscuits into rounds or wedges. Place the biscuits on the parchment lined baking sheet and bake until golden brown, about 15 minutes. Serve immediately.
*Follow the recipe above and add 2 T of fresh herbs into flour.