Sunday Sides and Suppers: Herb Biscuits (Improved Blend)

Those of you who've been following the cookbook's development or the Sunday Sides and Suppers segments here probably remember the herb biscuit recipe I put up a few months back. I spoke about them as an experiment in adapting a homemade chicken pot pie recipe to have less of a crust. Beyond this, we noticed the biscuits, especially when combined with a ramped up cream of chicken soup, make for an effective cold remedy.

Seeing as Hubby works in education, and we all have allergy issues, I make a batch of cream of chicken soup and a pan of herb biscuits every month or so, just to keep our immune systems up and running at full power. I was mixing up a double batch for us to share with Hubby's parents, when I had a memory hiccup and changed the herbal blend. Thankfully, it was for the better, so I decided to share the updated recipe with you today.

Herb Biscuits

2 cups Self-Rising Flour
3/4 cup Shortening
1/4 cup Milk
2 Tbsp. Garlic Powder
1 Tbsp. Ground Rosemary
1 Tbsp. Thyme
1/2 Tbsp. Basil
1/2 Tbsp. Oregano
1 tsp. Black Pepper

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, rosemary, garlic, thyme, basil, oregano, and pepper until well blended. Cut in shortening until pea sized granules form. Stir in milk a little at a time until the dough just combines. It may require a bit more or less. On a floured surface, roll out dough and cut circles. Bake at 350 degrees for ten minutes. Brush with melted butter if desired, and allow to bake another 2-4 minutes or until golden brown. Makes roughly 6-9 biscuits.