Renan flour herb biscuits from the kitchen at The Culinary Vegetable Institute combine the comfort of a classic biscuit with vibrant flavors of The Chef's Garden. With each flaky bite, you'll find earthy notes of fennel, parsley, chervil and chives that transport you to a garden in full bloom.
Whether served as a side dish to a hearty meal or simply enjoyed on their own, these buttery biscuits bring the culinary artistry that flourishes at The Culinary Vegetable Institute into your home.
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 a pea. Pour in all of the buttermilk and combine just until a dough is formed (you will see distinct small chunks of butter in the dough). Transfer to a lightly floured flat surface and form into a 4-inch-by-6-inch rectangle, wrap in plastic, and refrigerate for about an hour.
Unwrap the dough and dust it with flour. Cut it into squares 4 biscuits long by 3 biscuits wide. Brush a even layer of the melted butter on top. Bake at 375°F until lightly brown, 20 to 30 minutes depending on oven and altitude.
When the biscuits come out of the oven, brush with melted butter again and finish with a little salt. Allow to cool slightly before eating.
Leave a comment