19
-
Beat three of the eggs into the dough. Beat the fourth egg in a bowl and
add a teaspoon at a time to the dough until it is smooth and shiny and drops
slowly from the spoon.
-
The fourth egg does not need to be used entirely. It can be reserved for
later use as a glaze.
-
Using two small spoons, drop small mounds of dough 2 inches apart onto
the baking sheet. Beat the reserved egg with 1 teaspoon water and brush
the tops of the dough balls.
-
Bake for 8 minutes, then reduce the oven temperature to 350
F and bake for
7 minutes more, until puffy and golden. Transfer to a wire rack and let cool
slightly. Serve warm.
(You may need to repeat the baking process for the remaining dough.)
FETA CHEESE & CHIVES BISCUITS
Makes 9
1 Cup
Self-rising flour
1 Cup
Self-rising whole wheat flour
Pinch
Salt
3 oz.
Feta Cheese
1 Tablespoon
Chopped fresh chives
2/3 Cups
Skim milk, plus extra for glazing
¼
Tsp
Cayenne pepper
-
Preheat the oven to 400
F. Sift the flours and salt into a bowl. Crumble the
feta cheese and rub into the dry ingredients. Stir in the chives, then add the
milk and mix to a soft dough.
-
Turn the dough onto a floured surface and lightly knead until smooth. Roll
out into
¼
inch thick and stamp out nine biscuits with a floured cookie
cutter.
-
Transfer to a greased baking sheet. (Make sure the baking sheet is the right
size to fit into the oven.) Brush with skim milk and sprinkle with cayenne
pepper. Bake for 15 minutes until golden brown. Serve warm.
(You may need to repeat the baking process for the remaining dough.)
