Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 3¼ cup | Flour |
| 1 tablespoon | Baking powder |
| 1 tablespoon | Sugar |
| ½ teaspoon | Salt |
| 2 tablespoons | Minced fresh parsley |
| 1 tablespoon | Chopped fresh chives |
| 1 pinch | Cayenne pepper |
| ½ cup | Cold butter -- cut in |
| \N \N | Chunks |
| ½ cup | Plus 2 tablespoons whipping |
| \N \N | Cream |
| 1 \N | Egg -- beaten |
Combine the flour, baking powder, sugar, salt, parsley, chives, and cayenne. Cut in the butter. Combine the whipping cream and egg. Stir into the dry ingredients until the dough begins to hold together.
Turn onto a floured board and knead with two swift strokes to smooth out the dough. Using a roiling pin or your hands, flatten the dough to ½" thick. Cut with a 3' round biscuit cutter. Place on an ungreased baking sheet. Bake in a preheated 425 F oven about 15 minutes or until lightly browned. Typos by Brenda Adams <adamsfmle@...> Posted to mc-recipe 8/15/96 Source: Thyme and the River, Recipes from Oregon's Steamboat Inn by Sharon Van Loan and Patricia Lee with Mark Hoy Yield: 10
Recipe By : Oregon's Steamboat Inn