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Recipe Detail Page
Chive Biscuits
Holiday 2007
These are like a scone. Split in half for serving.
Makes about 10 biscuits
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) sugar
1 tbsp (15 mL) baking powder
½ cup (125 mL) chopped chives
1½ tsp (7 mL) salt
½ cup (125 mL) unsalted butter, cut into cubes
¾ cup (175 mL) milk
1 egg, beaten
Egg Wash
1 egg beaten with 1 tbsp (15 mL) water
1. Preheat oven to 450°F (230°C).
2. Sift together flour, sugar, baking powder, chives and salt in a mixing bowl. Drop the butter into the middle and work it into the flour mixture using your fingers (or a pastry cutter) to form coarse crumbs. You can also do this in food processor but remove before you add the milk mixture.
3. Combine milk and egg and gently incorporate into flour mixture to form a sticky ball. Turn out onto a well floured work surface and gently push dough out with your hands to form a rectangle about 2-inches (5-cm) thick.
4. Use a 2-inch (5-cm) round cutter to cut out circles, re-rolling scraps until you have 10 biscuits all together. Arrange on parchment-lined baking tray, allowing biscuits to touch so that the sides will stay moist. Brush tops with egg wash.
5. Bake in centre of oven for 15 minutes or until golden. Serve warm or at room temperature.
Makes about 10 biscuits
Fennel Cream Cheese
1 cup (250 mL) deli-style cream cheese
¼ cup (50 mL) sour cream
2 tbsp (25 mL) chopped dill
½ tsp (2 mL) ground fennel seeds
Salt and freshly ground pepper
1. Whisk together cream cheese, sour cream, dill, ground fennel seeds, salt and pepper until smooth. Pile into a pretty serving bowl.
Makes 1 cup (250 mL)
Smoked Salmon
1½ lb (750 g) smoked salmon
Garnish
1 cup (250 mL) chopped red onion
¼ cup (50 mL) capers
1. Lay smoked salmon on a platter. Place bowls of Fennel Cream Cheese above, chopped red onion and capers around the salmon. Serve the biscuits on the side.
Serves 8 to 10