Herbed Biscuits with Herb Butter

Prep time: 20 minutes   

Cook time: 15 minutes   

4 cups flour

2 1/2 tablespoons baking powder 

2 teaspoons sea salt

1 1/2 teaspoons sugar

1 tablespoon snipped fresh chives

1 teaspoon dried basil 

1/2 teaspoon dried dill

1/2 cup cold butter, cut into pieces, plus extra for brushing on top

2 1/4 cups heavy cream

1/2 cup finely chopped walnuts (optional)

Preheat oven to 450°F and line 2 baking sheets with parchment paper. Stir together flour, baking powder, salt, sugar and herbs in a large bowl. Add butter and cut in with a pastry blender or fork until it’s the size of peas. Stir in cream and gather into a ball using your hands. Transfer to a lightly floured board and roll 3/4-inch thick. Cut into 1, 2 or 3-inch circles with a cutter, pressing straight down (do not twist). Reroll and cut scraps. Place on baking sheets and brush with melted butter. Bake for 15 minutes or until lightly browned on top. Serve with butter or herb butter. Makes 16 servings.

Herb Butter: Stir together 1 cup softened butter, 1 tablespoon snipped fresh chives, 2 teaspoons dried basil, 1 teaspoon minced garlic and 3/4 teaspoon dried dill.

Make ahead tip: Place uncooked biscuits on lined baking sheets. Cover well with plastic wrap and freeze until ready to bake. Place on parchment-lined baking sheets before thawing and baking.