These biscuits from the "Barefoot Contessa" are not our usual recipe…or technique, for that matter. I had never made biscuits in the mixer before; I was afraid they would be tough, but because of the richness of the butter and half and half, they were not. These are rolled out thinner than I usually do, and I think that’s a good idea to get them “set” or baked through.
My husband says they don’t compete with lard biscuits for their crisp crust, but we did like both the chives and the buttery flavor. We also liked the egg wash. I believe I will start using the egg wash on my regular recipe, especially if I am making them for company…they made a very pretty crust. Our chives plants carry through the winter in pots here in Southeast Iowa; these plants have been divided and shared many times.
2 Cups Flour, All-purpose
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Sugar
1 Stick Butter -- cold, diced (1/4 pound)
¼ Cup Half and Half
½ Cup Fresh Chives or Parsley -- chopped
1 Large Egg
1 Tablespoon Water
Preheat oven to 400°.
Combine the flour, baking powder, salt and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas.
With the mixer on low, add the half and half and beat until just mixed. Add the herbs and mix until just combined.
Dump the dough out on a well-floured board and knead lightly into a rectangle 1/4" thick. Cut in rounds with a 2 1/2" cutter and place on a sheet pan lined with parchment paper. Brush with the egg and water beaten together for an egg wash.
Bake for 20-22 minutes, until the tops are brwoned and the insides are firm. Serve warm.
2012 Cost: $1.11 or 14¢ each
Yield: "8 Biscuits"
Per Serving: 237 Calories; 13g Fat (50.3% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 579mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.