I purchased a black bracelet that counts my steps…
These are not your run-of-the-mill biscuits. They are creamy with cottage cheese, flakey with butter, and perfectly-perfumed with parsley and basil. In other words, they are simply scrumptious. They are also easy to make. Here’s the step-by-step:
Obviously, these biscuits are high in fat. And flavor. And everything else that makes life worth living.
Then use your fingers or a metal pastry-blending gadget to rub or cut the butter into the dry ingredients. For the flakiest biscuits, don’t over-do the job. The mixture should look extremely coarse, with lots of different-sized bits of butter.
Then grab your 2 1/4-inch biscuit cutter, and use it to cut out rounds. Cut the rounds very closely together, so you can achieve as many rounds as possible from just the one rolling or patting of dough. Gather leftover dough, and pat or roll it out until all biscuits have been cut. I manage to cut 12 from mine.
Ahead of time note: At this point, you can freeze the biscuits on their baking tray. When solidly frozen, transfer to a zip-lock bag. You will not have to thaw the pastries before baking them. Just bake as usual, but add 3 minutes extra baking-time.
When you are ready to bake, center the oven rack, and preheat the oven to 425°F. Bake until the biscuits puff, and their tops color slightly. (In my low-end gas oven, the biscuits were done at exactly 16 minutes.) Briefly cool them on a wire rack.
If you are like me, you’ll want to serve these babies warm…
Viewer discretion: These biscuits are dangerously delicious. You’ll probably want to eat them all by yourself. Brenda Johnson, my taste-tester, received two. The remaining 10 were cheerfully consumed by my imaginary friends.
Think you’ll give these tender, flaky, exquisitely-scented biscuits a try? You can let me know by leaving a comment. I can’t tell you how much I enjoy hearing from you.
Meanwhile,here’s the printable:
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