Biscuits with Herbs de Provence
2 1/8 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup butter (cold, in cubes)
1 tbsp Herbs de Provence
1 cup grated cheese
1/2 cup + 1 tbsp milk
1. Preheat oven to 176°C (350°F).
2. Combined flour, baking powder and salt in a bowl.
3. Add cold, cubed butter and incorporate the butter into the flour in a cutting action.
4. When butter pieces are the size of peas, add the chopped herbs and grated cheese.
5. Add milk and mix just to combine. Do not over mix. Texture of dough should be a touch crumbly.
6. Roll out dough with a rolling pin on a Demarle Roul'Pat® mat to about 3/4 inch thick.
7. Cut circles with a cutter.
8. Place them on a Demarle SilPain® mat. Space evenly. Brush the tops with egg wash using a pastry and baking brush.
9. Bake until lightly colored on top, about 15 minutes.
• Demarle Roul'Pat® mat
• Demarle SilPain® mat
• Half sheet baking tray (13"x18")
• Winco Wood French Rolling Pin
• Winco Wire Rack for cooling
• Measuring cups
• Measuring spoons
• Forschner Victorinox Blue 8" Fibrox Chef's Knife
• Winco Wooden Cutting Board
• Pastry and baking brush
• Pastry blender (optional)
Traditional French Provençal cuisine is known for its fresh meats, cheeses, eggs, and locally grown vegetables. Chefs often tie that all together with herbes de Provence, an all-purpose seasoning that originated in the Provence region of France.