LEMON-CHIVE BISCUITS

By jarren

Ingredients

• 3 cups plus 2 tablespoons cake flour
• 2 1/4 cups plus 3 tablespoons bread flour
• 4 1/2 tablespoons sugar
• 3 1/2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, room temperature
• 1/4 cup chopped fresh chives
• 1/4 cup grated lemon peel
• 1 cup milk
• 4 large eggs
• 1 tablespoon water

Details

Servings 20

Preparation

Step 1

Preheat oven to 400°F. Line heavy large baking sheet with parchment. Mix first 5 ingredients in large bowl. Using fingertips, rub butter into flour mixture until mixture resembles coarse meal. Stir in chives and lemon peel. Whisk milk and 3 eggs in medium bowl to blend. Add to flour mixture and stir just until blended.

Turn dough out onto lightly floured surface; knead gently just until dough comes together. Roll out dough to 1/2-inch thickness. Using 2 1/2- to 3-inch round cookie cutter, cut dough into biscuits. Arrange biscuits on prepared baking sheet. Gather scraps into ball. Re-roll to 1/2-inch thickness. Cut out additional biscuits. Arrange on prepared baking sheet. Whisk remaining 1 egg and 1 tablespoon water in small bowl to blend. Brush mixture over tops of biscuits.

Bake biscuits until golden, about 20 minutes. Transfer to rack and cool slightly. Serve warm or at room temperature (Can be prepared 1 day ahead. Store in air-tight container at room temperature.)