Savory Herb Biscuits
Dress Up the Ordinary
These tender biscuits are wonderful with things like cheese, ham, and scrambled eggs and bacon. You can also cut them in bite-size rounds and split them to make a tasty appetizer with a thin slice of duck breast and a dab of honey mustard sandwiched between the halves.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons snipped fresh chives or chopped fresh parsley, rosemary, or sage
1/4 teaspoon paprika
Freshly ground pepper to taste
6 tablespoons (3 ounces) Graisse de Canard Gold® chilled or frozen in 1-tablespoon pieces
2/3 cup half-and-half or whole milk
Preheat the oven to 450 degrees.
In the bowl of a food processor mix the flour, baking powder, salt, chives, paprika, and pepper by pulsing 3-4 times. Add the Graisse de Canard Gold® and pulse until the mixture resembles coarse crumbs.
Add the half-and-half and pulse just until the mixture forms a mass. Turn the dough out onto a lightly floured surface and gather it into a ball. Knead the dough for about 30 seconds, and then pat it out to form a 3/4-inch thick rectangle. Using a 2 3/4-inch cookie cutter, cut out 8 circles; use up all the dough.
Arrange the biscuits on a parchment-lined baking sheet. Bake until puffed and golden, about 14 minutes. Transfer biscuits to a wire rack and allow them to cool.