Chive biscuits

Can't believe it was so easy to make biscuits. Got back for lunch, pepared these biscuits for around 40 minutes; and now I got to run for a meeting. I'll write the recipe later. Chow!

Ok, I'm back. These biscuits are good by themselves or serve with creamed soup or chowder. Because my kitchen is so empty now, I'd to be creative and ate them with sardine (canned) tomato/chilli sauce. I cooked the sardine sauce with sauted onion, garlic, green pepper and a bit of tamarind paste and salt.

Ok here's the recipe for the biscuits (from Barefoot Contessa cookbook):

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced

3/4 cup half-and-half

1/2 cup chopped fresh chives or fresh parsley leaves

1 egg mixed with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F.

Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half-and-half and beat until just mixed. Add the chives and mix until just combined.

Dump the dough out on a well-floured board and knead lightly into a rectangle 3/4-inch thick. Cut out rounds with a 2 1/2-inch round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.

Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.