I saw this idea for beautiful herb-laminated biscuits to dress up your bread basket in the September issue of Cooking Light Magazine, and Wow is right, you have to try this!
You can use this technique with any rolled biscuit recipe. I wanted to have a trial run to experiment with them since the herbs in the garden are plentiful now. . .
They would make a great addition for brunch to serve with ham and for the holidays alongside your turkey platter!
I experimented with this technique with frozen biscuits, and it worked, a pretty metamorphosis for your biscuits, from frozen to fancy, in 30 minutes!
We like Mary B’s Frozen Biscuits. . . they taste homemade and go to the freezer to the table in 20 minutes. Best of all, you can pull out only one or two at a time for your garden fresh tomato and pop them in the oven, resealing the bag!
With this herb-laminated technique, you blanch your herbs (parsley, sage, rosemary and thyme) in boiling water 5 to 10 seconds and then plunge them in ice water to set the color & stop the cooking process.
Drain your herbs on paper towels and top with additional paper towels. Weight down the herbs with a heavy skillet or pan to flatten them neatly. (I used a baking sheet with a heavy dutch oven on top). Let stand 5 minutes.
Lightly brush tops of your biscuits with beaten egg; arrange herbs on top of biscuits, keeping herbs flat. Gently brush a little more egg on top of herbs to seal or laminate the herbs in place. Bake according to your biscuit recipe or instructions.
I also experimented with tea biscuits that are bite size and would be a fun addition with chicken salad for a shower or garden party.
Cooking Light also suggests trying this with cornbread, letting it cook until almost done, then laminating it with your herbs and finish baking.
Try this fun technique with your favorite biscuit recipe or frozen biscuit!