From Frozen to Fancy Herb-topped Biscuits
Upgrade your bread basket with this easy technique; from frozen to fancy in 30 minutes!
Servings: 12 biscuits
Ingredients
- 12 Frozen biscuits of choice I used Mary B’s Biscuits
- 1 large egg beaten + 1 tablespoon water for egg wash
- Assorted fresh herbs of choice Italian parsley (flat not curly), sage, rosemary sprigs and thyme (with green stems only, not woody)
- Flaky sea salt if desired
Instructions
- Blanch herbs of choice in boiling water 5 to 10 seconds and then plunge in ice water to set the color and stop the cooking process.
- Drain herbs on paper towels and top with additional paper towels.
- Weigh 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 to flatten).
- Let stand 5 minutes.
- Place frozen biscuits on prepared baking sheet according to package directions.
- Lightly brush tops of frozen biscuits with egg wash; arrange herbs on top of biscuits, keeping herbs flat. Gently brush a little more egg on top of herbs to seal the herbs in place.
- Add a sprinkling of flaky sea salt on top if desired.
- Bake biscuits according package directions.
Notes
- I used Mary B’s Biscuits and Italian parsley (flat, not curly), sage, rosemary sprigs and thyme.
Note: If using thyme, choose sprigs that are young and green, avoiding thyme with woody stems. - Follow your biscuits package directions for baking. Mary B’s Biscuits directions call for placing biscuits together with sides touching to increase their rise during baking. Bake approximately 20 minutes.