Makeover your bread basket with this easy idea for beautiful herb-laminated biscuits. This technique works for any rolled biscuit recipe (but not drop biscuits because they’re too bumpy); try one of our favorites, such as Flaky Buttermilk Biscuits or Sun-Dried Tomato Semolina Biscuits. You can also use this technique on your next pan of cornbread—just let it cook till almost done, then laminate and finish baking. Check out the video for full step-by-step instructions.
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.