Herbs, sour cream, and cheese are used to make soft, buttery cakes. It works well for soups and sandwiches.
INGREDIENTS
– 2 cups all-purpose flour– 1 tablespoon baking powder– 1/2 teaspoon fine sea salt– 1 1/2 teaspoons dried thyme– 1 1/2 teaspoons dried sage– 8 tablespoons unsalted butterchilled– 1/2 cup freshly grated parmesan cheeseI use Parmigiano Reggiano– 3/4 cup sour cream– freshly ground black pepper
Step 1
Pre-heat oven to 400°F (200°C) and line a baking sheet with parchment. Mix flour, baking powder, salt, dried thyme, and sage in a large bowl. To spread herbs evenly, stir flour with a fork.
INSTRUCTION
Step 2
Slice 7 tablespoons (100g) butter into small cubes (save 1 tablespoon). Mix butter into the flour mixture by squeezing each butter cube with your fingertips. Continue until the mixture is crumbly.
Step 3
Add grated parmesan and mix. With a spatula or hands, fold in sour cream and form a dough blob. Shape it into a tiny rectangle on a floured surface.
Step 4
Roll to 1/2-inch (1-cm) thickness. Meeting the ends in the middle, fold the dough again at the seam. Whatever you do, you need 4 dough layers.
Step 5
Again, pat it down with your hand or a rolling pin to make a rectangle at least 1 inch (2.5 cm) thick. Cut into 8 pieces.
Step 6
Place biscuits on baking sheet with space between them. Brush biscuits with the remaining 1 tablespoon of melted butter.
Step 7
Add freshly grated pepper and bake for 15 minutes in the middle of the oven. Just until the biscuits are rich golden brown on top. Enjoy after cooling from the oven.