Layered herb biscuits from the kitchen of the Culinary Vegetable Institute are a culinary delight that combines the comforting essence of a classic biscuit with the vibrant flavors of fresh herbs. Each bite reveals layers of flaky, buttery goodness infused with the subtle, earthy notes of herbs like chives, chervil, parsley and fennel. The result is a harmonious blend of textures and tastes that transport your taste buds to a garden in full bloom.
Whether served as a side dish to a hearty meal or simply enjoyed on their own, these biscuits are a testament to the culinary artistry that flourishes at the Culinary Vegetable Institute, making every bite a delicious ode to nature's bounty.
Layered Herb Biscuits
- 1 Pouch of Layered Biscuit mix. (White Lily Flour, Baking Powder, Salt, Dried Micro Mirepoix, Black Pepper)
- 3 Ounces Chilled Butter, diced
- 2 Ounces Butter, melted
- 5 Ounces Cold Milk
- Additional Flour and salt for finishing the dough
In a bowl, rub the diced butter into the dry mix so that the fat is well distributed and in small fragments, the largest of which are not bigger than peas. Pour in 5 ounces of milk and combine just until a dough is formed (you will see distinct small chunks of butter in the dough).
Unwrap the dough and dust it with flour. Roll out the dough to about three times its size on a floured counter, board, or plastic wrap, maintaining the rectangular shape. Fold it into thirds and roll it out again and repeat the fold one more time. The final sheet should be around 9"x6". Use the additional flour as needed to keep the dough from sticking to the board or your hands
Cut the dough into squares 4 biscuits long by 3 biscuits wide. Bake at 350°F until lightly brown on top, 20 to 30 minutes depending on oven and altitude.
When the biscuits come out of the oven, brush the melted butter on top and finish with a little salt. Allow to cool slightly before eating.