- 2
Ingredients
- 2 C self-rising flour*
- 1/2 C chopped fresh herbs (parsley, cilantro, tarragon, basil, dill)
- 1 tsp sugar
- 1 C heavy cream
- if you don't have self-rising flour, measure out 2 C of all-purpose flour. Add 2 txp baking powder and 1/2 tsp salt. Stir together with a fork.
Preparation
Step 1
Heat the oven to 450 F. In large mixing bowl, combine the flour, herbs and sugar. Stir with a fork or whisk to mix everything evenly.
Make a well in the middle of the flour and pour in the cream. Use a wooden spoon, a spatula, or your hands to mix everything into a raggedy, stiff dough.
Turn the dough out onto a clean cutting board or counter. dust with flour and scoop the dough out onto the floured surface, bits and all. Gather it together with your hands, pressing gently to coax it into a dough. Flatten and fold it over; do that twice more, gently. Then press it out with your hands until it is about 1/2" thick.
Using a floured biscuit cutter, cut the dough into biscuits. Place on an ungreased baking sheet, touching if you want soft sides, and not touching if you want crisp sides. Bake at 450 for 10-15 minutes, until they are lightly browned, risen tall and fluffy inside. Serve hot with butter.