this picture is misleading. the biscuit looks hard a dry like a giant crouton. not so! they were actually soft on the inside and a little crispy on the outside and very flavorful.
3 T butter
1/2 large onion
1-2 cloves garlic, minced
4 T flour
1 t kosher salt
1/2 t dried basil
1/2 t dried thyme
4 cups water
4 t chicken soup base (or bullion)
6 small-medium yukon gold potatoes, chopped into bite sized chunks
1 cup half and half
saute onion and garlic in butter until translucent. add flour, salt and herbs, cook on medium heat for a couple of minutes. add water. bring to a boil, add potatoes. boil for 15 minutes. remove from heat. add half and half. optional: for a thicker, less chunky soup partially puree the soup (leave some chunks of potato) using an immersion blender.
Parmesan-Herb Pan Biscuits, Cafe Johnsonia
1/3 cup butter
2 1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh herbs
1 Tbsp. sugar
3 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
Heat oven to 400 degrees F. Place butter in a 9" square baking dish and place in the oven to melt. Remove pan from oven until ready to use.
Combine dry ingredients in a medium mixing bowl. Make a well in the center and add the milk. Stir until the flour and is just moistened and starts to form a ball. Turn the dough out onto a lightly floured surface and knead ten times.
Roll the dough into a rectangle that is 12" by 4". Cut the dough into twelve 1" strips. Dip each strip into the melted butter in the pan. Arrange the biscuit strips in the pan.
Bake for 20 to 25 minutes, or until golden brown.
*I used dried herbs instead of fresh about 1t each rosemary and thyme.