These biscuits can be made by hand or in a food processor. If you use the latter, add the milk by hand. Don't over-process the dough or the biscuits will be tough. To facilitate things, measure the ingredients the night before serving but don't mix them together. Alternatively, make the biscuits ahead of time and reheat them in a 350 F oven for 5 minutes.
- 2 ¼ cup all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 teaspoon cracked fennel seeds
- 2 tablespoons chopped chives
- 1 tablespoon chopped fennel fronds or dill
- ¾ cup unsalted butter, cut into pieces
- 2/3 cup milk
- 1 egg, beaten with 1 tablespoon milk
Preheat oven to 425 F.
Sift flour with baking powder and salt in a large bowl. Sprinkle in fennel seeds, chives and fennel fronds. Add butter and work with fingers until mixture resembles breadcrumbs.
Add enough milk to make a slightly sticky dough. Do not over-mix or biscuits will be tough.
Gather dough into a ball and place on floured board. Roll or pat to ¾-inch thickness.
Cut into 2-inch rounds, gathering and re-rolling scraps until you have about 14 biscuits. Place biscuits on a parchment-lined baking sheet, brush tops with egg wash and bake on cookie sheet for about 10 to 12 minutes or until golden. Makes about 14.