Herb Biscuits

Breakfast is the most important meal. Aside from lunch and dinner. The dietitian insists it kick-starts the metabolism. The parent believes it improves concentration. The rest of us swear it eases that inevitable condition: morning.

Herb biscuits

Prep: 15 minutes
Bake: 15 minutes
Servings: 8

Ingredients:
1 1/2 cups flour
1/2 teaspoon salt
Several grinds pepper
2 teaspoons sugar
2 teaspoons baking powder
6 tablespoons unsalted butter, cut up
1/2 cup buttermilk, plus more for brushing tops
1/3 cup whipping cream
3 tablespoons chopped herbs (mix chives, rosemary, thyme, oregano, marjoram)

Mix:
Whisk together flour, salt, pepper, sugar and baking powder in a bowl. Cut in butter with a pastry blender. Drizzle in buttermilk and cream; shower with herbs. Mix gently with a fork until dough just comes together.

Shape:
Turn out dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, about 8-inches-by-4-inches. Use a pizza cutter to divide into eight 2-inch square biscuits. Brush tops with buttermilk.

Bake:
Slide into a 400-degree oven and bake until golden and firm, 15 minutes. Enjoy warm with fried chicken or tepid as the bedrock of a glorious sandwich.

Leah Eskin is a Tribune special contributor. Contact her at leahreskin@aol.com