I made these delicious biscuits last weekend. I was flipping through a William's Sonoma baking book that I got from Chad's aunt for Christmas, and it just stood out to me. It really didn't take long at all (maybe 30-40 minutes start to finish), and was very simple to assemble. I modified the original recipe by using parsley instead of the recommended chives. I really think the original recipe could be modified a bunch of different ways to accommodate your taste.
I don't have a biscuit cutter (which with all the gadgets I do have makes me wonder why I don't own this) so I used a glass to cut the 3 inch circles.
I made some turkey sausage patties, and we enjoyed a cheddar parsley biscuit sandwich. Very yummy!
Cheddar Parsley Biscuits
(adapted from William Sonoma's Food Made Fast)
2 Cups All purpose Flour
2 1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup cheddar cheese (or use your favorite)
1/4 cup chopped fresh parsley (or chives, or other herbs)
6 Tbs. unsalted butter cut into cubes
3/4 Cup milk (I used 2%)
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, stir together the flour, baking powder, salt cheese and parsley. Use a pastry blender or 2 knives and cut in the butter cubes. Mix until coarse crumbs form (the size of peas). Add milk and stir until evenly moistened and uniform.
Lightly flour a work surface and turn out the dough. Knead a few times and shape into a ball. Pat it into a circle about 3/4 of an inch thick. Using a 3 inch biscuit cutter (or glass like I used) cut out as many biscuits as you can.
Take the scraps and form another ball and pat to 3/4 inches thick, repeat the cutting, using as many as the scraps as you can. This should give you about 12 biscuits.
Put biscuits on baking sheet about 1 inch apart, and bake for 15-18 minutes, or until they are golden. Let cool slightly and EAT!