- Rolled biscuit dough of choice (see note above)
- Assorted fresh herbs, such as small sage leaves, small parsley sprigs, rosemary tips, and young thyme springs
- 1 large egg, lightly beaten
How to Make It
Preheat oven according to biscuit recipe.
Bring a small saucepan of water to a boil. Have a bowl of ice water close by. Blanch herbs in boiling water for 3 to 5 seconds or up to 10 seconds for rosemary; immediately remove from boiling water and plunge into ice water. Drain herbs on layers of paper towels, flattening herbs neatly; top with additional paper towels, and weight with a heavy skillet. Let stand 5 minutes.
Arrange cut biscuit dough on a baking sheet lined with parchment paper. Lightly brush tops of biscuits with beaten egg; arrange herbs on top of biscuits, keeping herbs flat. Gently brush a little more egg on top of herbs. Bake according to recipe instructions.