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Recipe Detail Page
Herb-Buttered Twists
Winter 2004
These biscuits are croissant-like with light layers and guaranteed to become favourites. For variation, add a minced clove of fresh garlic to the melted butter to create deliciously garlicky biscuits.
Makes 12 twists
2 1/4 cups (550 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) salt
1/4 cup (50 mL) cold butter, cut into small pieces
1 cup (250 mL) cold milk
1/4 cup (50 mL) melted butter
2 tbsp (25 mL) finely chopped mixed fresh herbs such as parsley, thyme, and basil, or 2 tsp (10 mL) dried
1/4 tsp (1 mL) coarse salt
1. Arrange rack just above centre of oven; preheat to 450°F (230°C).
2. Line a large baking sheet with parchment paper or coat with cooking spray. Stir flour with baking powder, sugar and salt. Using a pastry blender or 2 knives, cut cold butter into flour mixture until only tiny bits of butter are visible. Stir in milk until dough forms.
3. Turn out onto lightly floured surface; using floured hands, pat into an 8 x 12-inch (20 x 30-cm) rectangle. Brush with a third of melted butter; sprinkle with half of herbs. Fold in half lengthwise, herb-coated sides together, forming an elongated strip now only 4-inches (10-cm) wide. Brush with another third of melted butter; sprinkle with remaining herbs. Cut crosswise into 12 strips, each 4-inches (10-cm) long. Holding opposite ends, twist several times (like a candy cane); lay on sheet. Brush with remaining butter; lightly sprinkle with coarse salt. Bake for 10 to 12 minutes or until golden. Serve hot.
Makes 12 twists
