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These biscuits are delicious as is, and they also freeze well and adapt to different additions of spices, herbs and cheeses. Morning or evening, these are gobbled up quickly, especially when seasoned with parmesan cheese and lots of black pepper and topped with gravy, or scented with lemon zest and served with whipped cream and fresh berries….
The trick to a true chantilly cream is the addition of table sugar at the very end. The result is a charming, delicate crunch of sugar throughout the light whipped cream, which is a real treat.
This smooth, rich gravy gets flavor from browning the butter before adding garlic and herbs. My biscuits are the perfect base to this gravy. Add an egg, sautéed veggies or shredded roast chicken and you’ve got a meal! Thin the gravy as needed with a small amount of water, and serve hot.
Last summer, headed outside to trim fresh cilantro, I found that all four of my plants had bolted (gone to seed) over the last few days. Crestfallen, I went back inside to see what I could improvise with. After a few unsuccessful minutes, I turned around, went back outside with scissors, snipped off a sprig of the coriander…